Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off three 1/2-by-2-inch strips of zest from the lemon. Halve the lemon and squeeze out 1 tbsp. juice. Set aside. Halve the fennel bulbs lengthwise. Place each half cut side down and cut lengthwise, through the core (to hold the pieces together), into 4 wedges (for a total of 24).

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  • In a large skillet, heat 2 tbsp. EVOO over medium heat. Add the fennel and garlic and cook, turning the fennel as it colors, until golden-brown, about 15 minutes.

  • Add 1/2 cup water, the tomatoes, lemon zest, fennel seeds and 1 tsp. salt; bring to a boil. Lower the heat to a gentle boil, cover and cook until the fennel is very tender, 15 to 20 minutes.

  • Add the lemon juice and remaining 1 tbsp. EVOO, bring to a boil and cook until the sauce has thickened, 2 to 3 minutes. Top with the fennel fronds, if using.

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