Braised Fennel - 10.9g Carbs, 3.9g Fiber, 1.9g Sugar
From: www.peakmarket.com
2 bulbs fresh fennel
2 Tbsp olive oil
1 lemon, juiced
1 tsp sugar
Salt, to taste
Pepper, to taste
Cut fennel in half lengthwise and then into wedges. Heat oil over medium heat in heavy pan large enough to take all fennel wedges in a single layer. Place fennel pieces in pan and brown in oil, stirring occasionally. Sprinkle with lemon juice, sugar, salt and pepper. Stir once.
Bring liquid in pan to a boil, cover, reduce heat to low and simmer gently for 20 minutes. Check and stir occasionally, adding a very small amount of water if necessary to prevent the fennel from sticking. There should be just enough juice left at the end of the cooking time to glaze fennel lightly.
Remove pan from heat and transfer to serving dish. Spoon juice from pan over fennel and let cool slightly. Serves at room temperature.
Servings: 4
Serving Size: 140 g
Nutrition per Serving: 103 Calories, 63 Calories from Fat, 7g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 99mg Sodium, 505mg Potassium, 10.9g Total Carbs, 3.9g Dietary Fiber, 1.9g Sugars, 1.7g Protein
Vitamin A 3% - Vitamin C 35% - Calcium 5% - Iron 6%
Nutrition Grade: B+
Good points:
No cholesterol
High in dietary fiber
High in potassium
Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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