I recently discovered what a treat fennel is. Low carb and low calories.
(Adapted from the HCG Diet Gourmet Cookbook)
Fennel with Herbs:
1.5 cups fennel bulbs, diced
1/2 cup vegetable broth or water (I used chicken broth because that was what I had on hand)
2 tbsp lemon juice
Your choice of dressing, marinade or seasonings (I used just an Italian seasoning mix)
Salt and pepper to taste.
Wash, trim and dice fennel. Cook for serveral minutes in the broth and dry seasonings. (I brought it to a boil, and then turned the heat down to medium. It took about 4-5 minutes until the fennel was tender). Drain and serve.