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