Apple Fennel Saute

By Kevin • 30 or Less, All, Vegetarian • 26 Aug 2012

Apples and cinnamon aren’t just for baking as proven by this quick sauté. It’s the perfect accompaniment to pork, poultry and many other proteins. Try using different apples, adjusting the amount of stevia according to how tart the apples are.

Time: 20 minutes

Serves: 4


2 green apples – cored and finely sliced
2 teaspoons apple cider vinegar
2 bulbs fennel – finely sliced with cores discarded
2 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon stevia
1 pinch ground cloves
1 pinch nutmeg


Toss the apple in the cider vinegar immediately after slicing to keep it from browning.

Heat a pan on medium heat and add the olive oil.

Add the apples and all remaining ingredients to the pan, stirring occasionally for seven minutes.

Remove from heat and serve immediately.

Get the PDF and nutrition info

2 Responses

  1. Adeline

    This sounds awesome – are fennel bulbs easy to find?

    • Absolutely! The major grocery stores generally have them and my local garden market always carries a few. They are also known as anise. Happy cooking, Adeline!

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