| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Fennel bulb with stalks |
|
|
1-pound |
| 2 |
t |
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 |
T |
White wine vinegar |
| 1/4 |
t |
Salt |
| 1/8 |
t |
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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