Sautéed Fennel with Fennel Fronds Recipe

Simply Recipes
Serves: 4 Save

Ingredients (9)

  • 2 large fennel bulbs with stalk and fronds attached (about 1 1/2 pounds)
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, minced
  • 1 3/4 cups white wine, like Pinot Grigio
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons drained capers
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces

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Tanqueray & Tonic

The Bar

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilà! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish
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