Dinner On A Painters Palette Fennel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | Fennel bulbs | |
| 1 | Leek, cleaned and diced | |
| 1 | Chicken stock | |
| 1/2 | t | Salt |
INSTRUCTIONS
1997 Trim arterylike stems that shoot off top of fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices. In a medium sized pot over high heat, add fennel, leek, stock and salt. Bring to a boil and then reduce to a simmer for 30 minutes. Let cool, then puree in a food processor. Use cheesecloth or a sieve to drain excess liquid. Yield: 4 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28,
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1180.5mg
Potassium: 160.4mg
Carbohydrates: 12.6g
Fiber: 1.6g
Sugar: 3.5g
Protein: 1.3g