Braised Leeks And Fennel
By á-170456
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
Details
Servings 8
Preparation
Step 1
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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