Braised Leeks And Fennel

Braised Leeks And Fennel
Braised Leeks And Fennel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    medium leeks - (1/2 lb ea)

  • 1

    small fennel bulb - (1/2 lb)

  • 1

    cup chicken broth

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 3

    tablespoons unsalted butter

  • 1

    tablespoon lemon juice

  • 1/3

    cup chopped parsley

Directions

Heat oven to 450 degrees. Trim fennel leaving 1-inch stalks. Quarter bulb; remove center core. Cut crosswise into thin (1/8-inch) slices. Cut roots off leeks and trim, leaving 4 inches of green. Cut in half lengthwise and thoroughly wash under running water. Place vegetables in a 11- by 9-inch pan. Pour in broth. Sprinkle with salt and pepper and dot with butter. Cover pan with aluminum foil; bake 25 minutes. Uncover; stir lightly. Bake uncovered 20 minutes more, until vegetables are very tender and liquid is almost all gone. Mix in lemon juice and parsley. This recipe yields 8 servings. Carbohydrates: 18.5 grams Net Carbs: 15.5 grams Fiber: 3 grams Protein: 3 grams Fat: 5 grams Calories: 122

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