Ingredients
| Quantity | Ingredients |
|---|---|
| 4 | large fennel bulbs, each cut into 8 wedges (about 1 1/2 pounds) |
| 1 tbsp | olive oil |
| 2 tsp | sugar |
| 1 cup | fat-free, less-sodium chicken broth |
| 1 tbsp | grated orange rind |
| 1/3 cup | fresh orange juice (about 1 orange) |
| 2 tsp | sherry vinegar |
| 1/2 tsp | salt |
| 1/8 tsp | freshly ground black pepper |
| 2 tbsp | chopped fennel fronds |
Directions
Bring 2 quarts of water to a boil in a large saucepan. Add fennel wedges. Cook 5 minutes or until crisp-tender; drain.
Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes. Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds.
Note: Leave enough of the root end intact so the fennel wedges hold together.
Yield: 6 servings (serving size: 1 cup) CALORIES 85 (28% from fat); FAT 2.6g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 81mg; SODIUM 353mg; FIBER 5g; IRON 1.2mg; CARBOHYDRATE 14.8g
Heat olive oil in a large nonstick skillet over medium-high heat. Add fennel wedges and sugar, and sauté 3 minutes. Add chicken broth, orange rind, orange juice, vinegar, salt, and black pepper. Reduce heat, and simmer for 25 minutes or until liquid almost evaporates. Sprinkle with the fennel fronds.
Note: Leave enough of the root end intact so the fennel wedges hold together.
Yield: 6 servings (serving size: 1 cup) CALORIES 85 (28% from fat); FAT 2.6g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 81mg; SODIUM 353mg; FIBER 5g; IRON 1.2mg; CARBOHYDRATE 14.8g
Source: cookinglight.com