| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Fennel bulb with stalks, (1-pound) |
| 2 |
ts |
Olive oil |
| 1/2 |
c |
Sliced green onions |
| 1 1/2 |
c |
Cooked baby lima beans |
| 1 1/2 |
c |
Drained canned cannellini beans or other white beans |
| 1/2 |
c |
Water |
| 1 |
tb |
White wine vinegar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Trim tough outer leaves from fennel; mince feathery fronds to equal 2
tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb
in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve
remaining fennel for another use.
Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped
fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add
minced fennel fronds, lima beans, and remaining ingredients; stir well.
Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield:
6 servings (serving size: 1/2 cup).
Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g
Carbohydrate; 0mg Cholesterol; 115mg Sodium
NOTES : This recipe is featured with RED SNAPPER WITH POTATO-LEEK CRUST AND
LIMA-AND-WHITE BEAN SUCCOTASH, Page 116.
Recipe by: Cooking Light, Jul/Aug 1995, page 116
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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