6-8 medium fennel
4 fresh onions
2 tablespoons of chopped parsley
fennel seeds
1 tablespoon of lemon juice
a spoonful of oil
salt and pepper

Clean the fennel and cut them into equal parts.

Place them in a saucepan with the onions, fennel seeds, salt, pepper powder and peppercorns.

Pour over the oil and turn them gently

Then add the water.

Place the saucepan on the heat and bring to the boil, lower the heat and cook over moderate heat until the fennel is cooked al dente.

Add the parsley and lemon juice and serve when they have cooled down