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Roasted Fennel And Onions

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CATEGORY CUISINE TAG YIELD
Sami 1 Servings

INGREDIENTS

3 Onions, peeled and cut into
wedges
2 Fennel bulbs, cut into
wedges with fronds
reserved
2 T Balsamic vinegar
Freshly ground pepper
1 T Brown sugar

INSTRUCTIONS

Adapted to list requirements from:J Rosso 1993 Great Good Food,
London: Weidenfeld and Nicholson.  Preheat oven to 400F. Chop 1/4 cup
fronds. Cut veggies. Put sugar,  vinegar and vegiges into a baking dish
and toss well to coat. Bake  for 1 hour uncoverd tossing occasionally
till tender and weel  roasted. Sprinkle with fronds and serve.  Posted
to fatfree digest V97 #214 by laurab@dynamite.com.au (Laura  Barwick)
on Sep 19, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 24.6mg
Potassium: 546.6mg
Carbohydrates: 50.3g
Fiber: 5.8g
Sugar: 32.1g
Protein: 3.9g


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