The delicacy of fennel marries with the strong taste of lemon.
6-8 medium fennel
4 fresh onions
2 tablespoons of chopped parsley
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