Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Method
Cooking Instructions
- 1
Prepare the vegetables
Trim the ends of the tenderstem broccoli and slice the fennel bulb into thin wedges.
- 2
Blanch the broccoli
Bring a pot of salted water to a boil. Add the tenderstem broccoli and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3
Sauté the fennel
In a large skillet, heat the olive oil over medium heat. Add the fennel wedges and sauté for 5-7 minutes until they start to soften and caramelize.
- 4
Combine and season
Add the blanched tenderstem broccoli to the skillet with the fennel. Season with salt, black pepper, and lemon juice. Toss gently to combine and heat through for an additional 2-3 minutes.
- 5
Serve
Transfer to a serving dish and enjoy warm as a side dish.
