Name: Beans and fennel with anchovy dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 3 baby fennel bulbs (200g), trimmed, quartered; 1/2 cup (125ml) chicken stock; 300 gram baby green beans, trimmed; 6 green onions, cut into 8cm lengths; 1 teaspoon finely grated lemon rind; 6 anchovy fillets, drained, chopped finely; 1 clove garlic, crushed; 1 teaspoon dijon mustard; 2 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

1/4 cup (60ml) olive oil

3 baby fennel bulbs (200g), trimmed, quartered

1/2 cup (125ml) chicken stock

300 gram baby green beans, trimmed

6 green onions, cut into 8cm lengths

1 teaspoon finely grated lemon rind

6 anchovy fillets, drained, chopped finely

1 clove garlic, crushed

1 teaspoon dijon mustard

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Heat 2 teaspoons of the oil to medium frying pan; cook fennel, stirring, 2 minutes. Add stock; simmer, covered, about 5 minutes or until almost tender. Add beans; simmer, covered, until just tender.

2.Add green onions to pan with rind, anchovies, garlic, mustard and parsley; stir until warmed through.

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Ingredients

Method

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