Low Fat Recipe
Braised Fennel with garlic cloves and ground fennel seeds, fennel bulbs and chicken stock. Salt and pepper to taste.
3 cloves garlic, thinly sliced
1/2 teaspoon ground fennel seeds
6 large fennel bulbs
3/4 cup chicken stock
1 teaspoon fresh lemon juice
Salt to taste
Wash the fennel and trim the stalks flush with the bulb. Cut off any discolored or bruised layers. Reserve several fennel fronds for garnish. Slice each fennel bulb in half lengthwise and remove the core.
In a large saucepan, add the fennel, garlic slices, fennel seed and chicken stock. Cook until the fennel can be easily pierced with a fork, about 20 minutes. Add the lemon juice and salt to taste. Finely chop several of the fennel fronds to garnish the dish.
Did You Know?
In Italy and France, the tender fennel leaves are often used for garnishes and to add flavor to salads. They are also added, finely chopped, to sauces served with puddings. Roman bakers are said to put the herb under their loaves in the oven to make the bread taste agreeable.
Recipe makes 6 servings
Serving Size 1 fennel bulb
Calories: 123; Total Fat: 4g; Saturated Fat: 0g; Protein: 4g; Total Carbohydrate: 20g; Fiber: 8g; Sodium: 196mg