dish
Joyce Goldstein's Braised Fennel

8
Serves
123
Calories
12
Nutrients
12
Vitamins

Ingredients

12 small or 6 large fennel bulbs
3 cloves garlic
1/2 cup water or vegetable broth
1/4 cup toasted, slivered almonds (optional)

Cooking Instructions

1. Cut off the stalks and feathery tops of the fennel bulbs and reserve for another use. Trim off the rough outside leaves. Cut the bulbs in halves or quarters lengthwise. Remove the tough central core.

2. In a pan large enough to hold all the fennel in one layer, warm the olive oil over medium heat. Add the garlic and saute until pale gold.

3. Discard the garlic and place the fennel in the pan. Saute, turning often until the fennel pieces take on a golden color, about 10 minutes.

4.Add the water or vegetable broth and salt and cover the pan. Braise until tender, about 20 minutes longer. Add additional water or broth if needed until the fennel is tender and golden. Do not be afraid to let it get rather brown and the sauce syrupy.

5.Note: You can make this dish without the garlic. Toasted slivered almonds can be sprinkled over the top just before serving.

Serving Size: 1 fennel bulb

Nutrition Information

Number of Servings: 8
Calories
123
Protein
4 g
Total Carbohydrate
20 g
Dietary Fiber
8 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
4 g
Saturated Fat
0 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
12 %
Percent Calories from Carbohydrate
59 %
Percent Calories from Fat
29 %
Vitamin A
314 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin C
31 mg
Vitamin D
0 IU
Folate
71 mcg
Vitamin E
1 IU
Pantothenic Acid
1 mg
Calcium
138 mg
Iron
2 mg
Phosphorus
152 mg
Potassium
1087 mg
Sodium
196 mg
Zinc
1 mg