Steamed Fennel Wedges

The anise undertones and dark purple color of fresh opal basil are the perfect complements for this often forgotten vegetable.

4  small to medium fennel bulbs
1 teaspoon olive oil
1/2 teaspoon {sea salt} (optional)
1/4 cup chopped opal or regular basil or 1/4 cup basil
Wash the fennel bulbs, pat dry, and cut into quarters.

Heat the oil in a large saucepan Add the quartered fennel and salt, and toss to lightly coat. Cook over medium heat until the fennel begins to sweat, then add 1/2 inch of water and cover, cooking until tender.

Add the basil just before serving, and heat until it wilts.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 5 min

Recipe By: Lisa Turner

From:  Mostly Macro
Used with permission of published by Healing Arts Press, an imprint of Inner Traditions International, Rochester, VT