This is really good. I just ate the left overs for lunch. Wish their had been more. Yummy!!!!
1-large fennel-cut off end-cut in half vertically, cut out core, slice in horizontal strips.
Anise seed - about 2 teaspoons
2 large oranges
A couple Tablespoons sweetener-I used raw organic Agave Nectar
1 bag Sugar Snap Peas
Pepper to taste
Directions:
1-Spray pan with oil. Get it nice and hot
2-Put in Fennel- brown lightly 4-5 min, just till tender.
3-Add Anise Seed-crush with hands
Sauce:
Zest oranges, put in a bowl. Cut 1 orange in half, add juice to zest. Add sweetener. Mix and pour over Fennel
Peel second orange and cut in bite size pieces. Add to fennel. Add Sugar Snap Peas Do not cook, just warm.
Add pepper to taste
This is a Verna Recipe, make to your own taste
Anise and Fennel are the same thing.
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