Best 14 Sautéed Fennel Recipes

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Sautéed fennel is an incredibly versatile dish that can be served as a side, a main course, or even a snack. It's a simple yet flavorful dish that can be tailored to your personal preferences, allowing you to explore a variety of flavors and textures. With its slightly sweet and licorice-like flavor, fennel adds a unique dimension to any dish. Whether you prefer it tender or slightly crunchy, sautéed fennel is a fantastic way to bring out its natural sweetness.

Let's cook with our recipes!

SAUTEED CABBAGE WITH FENNEL



Sauteed Cabbage With Fennel image

Make and share this Sauteed Cabbage With Fennel recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fennel seed
3 scallions, minced
4 cups shredded cabbage
2 tablespoons freshly grated parmesan cheese

Steps:

  • In a very large skillet, heat oil on medium-high heat.
  • Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
  • Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.

SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE



Sauteed Red Snapper Fillets with Fennel and Orange image

Categories     Citrus     Fish     Fruit     Vegetable     Sauté     Dinner     Orange     Seafood     Snapper     Fennel     Summer     Winter     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 7

1 navel orange
1 large fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded
2 1/2 tablespoons olive oil
1/2 teaspoon finely chopped fennel seed
2 (6-oz) red snapper fillets, with skin
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped fennel fronds

Steps:

  • Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
  • Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
  • Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
  • While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
  • Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.

SAUTEED FENNEL AND CARROTS



Sauteed Fennel and Carrots image

Categories     Vegetable     Side     Sauté     Vegetarian     Fennel     Carrot     Fall     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1 fennel bulb (sometimes called anise; about 1 pound)
2 carrots, halved crosswise
1 tablespoon olive oil
1/4 cup dry white wine
1/4 cup water
1 tablespoon sugar

Steps:

  • Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
  • Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL CREAM



Pork Tenderloin With Sauteed Onion and Fennel Cream image

From the October 1995 Bon Appetit, this is a delicious meal that makes a wonderful presentation. Although it takes some time to make it, it's worth it because guests always rave.

Provided by lazyme

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons fennel seeds, crushed
2 medium fennel bulbs, quartered, cored, thinly sliced
1 large onion, thinly sliced
2 tablespoons garlic, minced
24 ounces pork tenderloin, cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups chicken broth
1/2 cup whipping cream
fennel leaves

Steps:

  • Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
  • Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
  • Reduce heat to medium-low.
  • Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
  • Add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
  • Season with salt and pepper.
  • (Fennel mixture can be prepared 1 day ahead; cover and refrigerate).
  • Preheat oven to 450ºF.
  • Heat 1 teaspoon olive oil in another heavy large skillet over high heat.
  • Season pork tenderloins with salt and pepper.
  • Add pork to skillet; cook until brown on all sides, about 10 minutes.
  • Transfer pork to baking sheet; reserve drippings in skillet.
  • Roast pork until thermometer inserted into center registers 150ºF, about 5 minutes.
  • Remove pork from oven; cover with foil and keep warm.
  • Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes.
  • Increase heat to high.
  • Add white wine and boil until liquid is reduced to glaze, about 2 minutes.
  • Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
  • Season sauce to taste with salt and pepper.
  • Rewarm fennel mixture over medium heat until heated through.
  • Divide fennel mixture among 4 plates.
  • Cut pork into 1/2-inch thick rounds.
  • Arrange pork atop fennel.
  • Spoon sauce over pork.
  • Garnish with fennel fronds.

SAUTEED FENNEL



Sauteed Fennel image

I never got the idea of cooking fennel until recently; it's so yummy! Amazing side dish.

Provided by pruneDeSucre

Categories     Side Dish     Vegetables     Onion

Time 16m

Yield 2

Number Of Ingredients 5

1 tablespoon butter, or more to taste
1 tablespoon vegetable oil
½ fennel bulb, sliced
1 onion, sliced
salt and ground black pepper to taste

Steps:

  • Heat butter and oil in a skillet over medium heat until butter is melted, about 1 minute. Add fennel to skillet; cook and stir until beginning to soften, about 5 minutes. Add onion; season with salt and pepper. Cook and stir until onion is translucent and fennel is tender, 5 to 7 minutes.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 12.2 g, Cholesterol 15.3 mg, Fat 12.7 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 4.8 g, Sodium 134.3 mg, Sugar 4.9 g

SAUTEED LEEK AND FENNEL PASTA



Sauteed Leek and Fennel Pasta image

This pasta offers robust savory flavors while feeling pretty light. The leek and fennel perfectly complement the acidity of the tomato marinara. Adapted from Hema's Mixed Bag blog.

Provided by Sabrina Sperry

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 12

1 (16 ounce) package bucatini pasta
2 tablespoons olive oil, divided
5 cloves garlic, minced, divided
1 teaspoon Italian seasoning
1 bay leaf
1 (14 ounce) can stewed tomatoes
1 large fennel bulb, trimmed and thinly sliced
2 leeks, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes
2 tablespoons chopped fennel greens
grated Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook pasta uncovered, stirring occasionally, until firm to the bite and almost tender, 9 to 11 minutes. Drain, reserving 1/4 cup pasta water. Run cold water over pasta.
  • Heat 1 tablespoon oil in a pot over medium heat. Add 2 garlic cloves, Italian seasoning, and bay leaf. Cook and stir until garlic is fragrant, about 1 minute. Add tomatoes and mash with with a potato masher to break down. Stir and reduce heat to medium-low; let simmer.
  • Heat remaining olive oil in a Dutch over medium-low heat. Add sliced fennel, leeks, a pinch of salt, and remaining garlic. Cook and stir until tender, 5 to 7 minutes. Add red pepper flakes and another pinch of salt. Add the tomato sauce and reserved pasta water; stir to combine. Add the pasta and let simmer until heated through, 2 to 4 minutes. Season with salt and pepper.
  • Place pasta in bowls and garnish with fennel fronds and Parmesan cheese.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 99.5 g, Cholesterol 4.4 mg, Fat 10.4 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 2.1 g, Sodium 362 mg, Sugar 5.3 g

SAUTEED SWORDFISH WITH FENNEL



Sauteed Swordfish With Fennel image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

1 medium bulb fennel
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
Coarse salt and freshly ground pepper to taste
1 swordfish steak (about 1 pound)
2 lemon quarters

Steps:

  • Quarter fennel and cut awaytough base. Slice quarters thin.
  • Using a small saute pan, nonstick if possible, heat one tablespoon olive oil and add the fennel, garlic and ginger. Season with salt and pepper and cook, stirring frequently, over moderate heat until the fennel is tender (about 10 minutes). Remove to a heated plate and keep warm.
  • Add remaining tablespoon oil. Season swordfish with salt and pepper and cook on both sides until lightly browned and cooked to desired degree.
  • Cut the steak in half. Place each half on an individual plate with the sauteed fennel on the side. Garnish with lemon and serve.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 6 grams, Protein 47 grams, SaturatedFat 6 grams, Sodium 974 milligrams, Sugar 6 grams, TransFat 0 grams

SAUTEED SCALLOPS WITH FENNEL COMPOTE IN CURRY SAUCE



Sauteed Scallops with Fennel Compote in Curry Sauce image

Categories     Shellfish     Sauté     Scallop     Curry     Fennel     Fall     Bon Appétit

Yield Serves 6 as an appetizer

Number Of Ingredients 16

For compote
3 tablespoons butter
3 fennel bulbs, trimmed, thinly sliced
1 cup chicken stock or canned low-salt broth
3 tablespoons sugar
3 tablespoons fresh lemon juice
For sauce
1 1/2-cups bottled clam juice
1/4 cup dry white wine
2 large mushrooms, sliced
1 large shallot, sliced
2 tablespoons dry vermouth
1 teaspoon curry powder
1/4 cup whipping cream
7 tablespoons butter
24 sea scallops

Steps:

  • Make compote:
  • Melt butter in large skillet over medium heat. Add fennel; sauté until tender, about 12 minutes. Add stock, sugar and lemon. Simmer until fennel is very tender and mixture is thick, stirring often, about 20 minutes. (Can be made 1 day ahead; chill.)
  • Make sauce:
  • Boil first 6 ingredients in medium saucepan until liquid is reduced to 3/4 cup, about 20 minutes. Add cream; boil until liquid is reduced to 3/4 cup, about 5 minutes. Strain sauce into small saucepan. Bring to simmer. Remove from heat. Gradually add 5 tablespoons butter, whisking just until melted. Season with salt and pepper.
  • Melt remaining 2 tablespoon butter in heavy large skillet over high heat. Season scallops with salt and pepper. Add to skillet and sauté until cooked through, about 3 minutes per side.
  • Rewarm fennel. Divide among 6 plates. Surround with scallops. Spoon sauce around scallops.

SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH



Sweet Sauteed Beets With an Orange, Onion & Fennel Relish image

I'm a beet lover ... and if you are, you will love this too. This is a great salad or a simple side dish which I have served it both ways. A mix of red and golden beets, pan sauteed and topped with an onion, fennel and orange relish. Serve this over a bed of spinach or other greens for a wonderful salad, or serve this as is - for a perfect side dish - sweet and tangy all in one. If you can only get red beets, that's fine. My local market and my farmers markets usually carry both red and golden and you can use one or the other, or a combination. Mandarin oranges are perfect for this, sweet, pre-segmented and ready to use, I actually prefer them over fresh in this dish. The beets are steamed and then sauteed, tossed with the vinaigrette and topped with the fresh relish. Note: This vinaigrette is great ... not only in this dish, but also over fish, scallops, green beans, asparagus, roasted cauliflower, chicken, pork or any of your favorite greens.

Provided by SarasotaCook

Categories     Salad Dressings

Time 55m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 22

4 tablespoons orange marmalade
4 tablespoons white wine vinegar (champagne vinegar is another option, cider vinegar or white vinegar just doesn't work well in this)
2 tablespoons olive oil
1/2 teaspoon garlic, minced
1 teaspoon chopped fresh chives
1 tablespoon chopped fresh thyme
salt
pepper
5 -6 medium beets, whole (I used a mix of golden and red, but either will work)
1 teaspoon olive oil
1 teaspoon butter
salt
pepper
1 small fennel bulb, fine diced
1 small red onion, fine diced
1 (15 ounce) can mandarin oranges, diced (save some of the liquid)
drizzle olive oil
1 teaspoon mandarin orange juice
1 pinch red pepper flakes
1 teaspoon fresh thyme, fine chopped
salt
pepper

Steps:

  • Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
  • Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
  • Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
  • Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
  • Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
  • Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
  • The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !

SAUTEED FENNEL, CAPERS AND ARUGULA



Sauteed Fennel, Capers and Arugula image

Categories     Olive     Onion     Side     Sauté     Quick & Easy     Wheat/Gluten-Free     Fennel     Leek     Arugula     Bell Pepper     Spring     Capers     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 teaspoon olive oil
1 1-pound fennel bulb, thinly sliced (about 3 cups)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup finely chopped orange bell pepper
1/4 cup drained capers
8 brine-cured black olives (such as Kalamata), pitted, thinly sliced
1 1/4 cups finely chopped fresh arugula leaves

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.

SAUTéED SUGAR SNAP PEAS WITH PINE NUTS, FENNEL & LEMON ZEST RECIPE - (4/5)



Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 20

MAIN VERSION:
3 tablespoons Pine Nuts
1 teaspoon fennel seeds
1/2 teaspoon lemon zest, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons oil
12 ounces, sugar snap peas, halved crosswise on the bias
2 tablespoons water
1 garlic clove, minced
3 tablespoons fresh basil, chopped
MOROCCAN VARIATION:
3 tablespoons slivered or sliced almonds
1 teaspoon whole coriander seeds
1/4 teaspoon orange zest
3 tablespoons cilantro
Japanese variation
2 tablespoons sesame seeds, white or black
1/2 teaspoon ginger, freshly grated
1 scallion, thinly sliced

Steps:

  • Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.

SAUTEED RED SNAPPER WITH CREAMED FENNEL AND ONION



Sauteed Red Snapper with Creamed Fennel and Onion image

Categories     Milk/Cream     Onion     Sauté     Quick & Easy     Snapper     Fennel     Sherry     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 small onion, sliced thin
1 fennel or anise bulb (about 3/4 pound), trimmed and sliced thin
3 tablespoons unsalted butter
2 tablespoons medium-dry Sherry
1/4 cup heavy cream
1 teaspoon balsamic vinegar
1/8 teaspoon fennel seeds, or to taste
about 1/4 cup water
two 1/2-pound red snapper fillets seasoned on both sides with salt and pepper

Steps:

  • In a skillet cook the onion and the sliced fennel in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 12 minutes, or until the fennel is just tender. Stir in the Sherry and boil the mixture, uncovered, for 1 minute. Stir in the cream, the vinegar, the fennel seeds, and salt and pepper to taste, cook the mixture over moderate heat, stirring, adding the water as needed to thin the sauce if desired, for 30 seconds. Transfer the mixture to a bowl and keep it warm.
  • In the skillet, cleaned, heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in it sauté the snapper, starting skin sides down, for 3 minutes on each side, or until it just flakes. Divide the onion and fennel mixture between 2 heated plates and arrange a snapper fillet on each plate.

SAUTéED FENNEL



Sautéed Fennel image

Number Of Ingredients 0

Steps:

  • Cut off the leafy tops and fibrous stalks and trim off the root ends from fennel bulbs. If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving. Peel away any bruised outer layers. Cut the bulbs in half and then slice fairly thin. Heat a heavy skillet over medium-high heat. Pour in enough oil to coat the bottom generously and add the cut fennel. Let the fennel brown for a few minutes undisturbed. Start tossing or stirring occasionally and continue to cook until the fennel is tender. Season with salt, fresh-ground black pepper, and the chopped fennel leaves. Finish with a squeeze of lemon juice or a pinch of dried chile flakes.

SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)



Sautéed Cabbage with Fennel and Garlic Recipe - (3.8/5) image

Provided by Dr_Mom

Number Of Ingredients 8

1 small head savoy cabbage (1 1/4 pounds), cored and sliced thin
3 tbl extra-virgin olive oil
1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin
Salt
2 garlic cloves, minced to paste
1/4 tsp red pepper flakes
2 tsp lemon juice
2 tbl grated Parmesan cheese

Steps:

  • 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

Tips:

  • Choose the right fennel: Look for firm, white bulbs with no blemishes or bruises. The fronds should be bright green and fragrant.
  • Trim the fennel properly: Cut off the root end and any tough outer leaves. Slice the bulb lengthwise into quarters or eighths, depending on the size.
  • Use a high-heat cooking method: Sautéing, grilling, or roasting are all good ways to cook fennel. High heat will caramelize the sugars in the fennel and bring out its natural sweetness.
  • Don't overcook the fennel: Fennel should be cooked until it is tender but still slightly crisp. Overcooked fennel will be mushy and lose its flavor.
  • Season the fennel well: Fennel pairs well with a variety of seasonings, including salt, pepper, garlic, lemon, and herbs such as thyme, rosemary, and fennel fronds.
  • Serve the fennel immediately: Sautéed fennel is best served immediately, while it is still hot and crisp.

Conclusion:

Sautéed fennel is a delicious and versatile side dish that can be enjoyed on its own or as part of a larger meal. It is a good source of vitamins and minerals, and it can help to improve digestion. Follow the tips in this article to make the best sautéed fennel possible.

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