1 large fennel bulb, about 8 oz.
8 oz. broccoli florets
2-3 Tbsp. olive oil
chopped fresh herbs such as parsley, marjoram, and/or savory to taste
Trim top from fennel and cut bulb into eighths. Parboil fennel and broccoli about 5 minutes. Drain and rinse under cold water. Heat oil, add broccoli and fennel, and toss to coat. Cover and let steam over low heat, shaking pan occasionally, until done, 5-10 minutes. Sprinkle with herbs.
Adapted from: The original Mediterranean cuisine : medieval recipes for today / Barbara Santich. Chicago Review Press, c1995.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
