| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jaw, Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | Fennel bulbs | |
| 1 | T | Olive oil |
| 1 | T | Butter |
| 2 | c | Pearl onions, skinned |
| 1 | t | Sugar |
| 6 | Carrots, sliced | |
| 1 | c | Chicken broth |
| Salt and pepper to taste |
INSTRUCTIONS
Remove fennel stalk; cut bulbs into 8 wedges. Add fennel to 4 quarts boiling, salted water and cook 5 minutes. Drain fennel. In large non-stick skillet, melt half the oil and butter over medium-high heat. Brown half of the fennel. Transfer fennel to dish. Repeat. Add onions and sugar to the skillet. Cook 6 minutes, stirring often. Add fennel, carrots, broth and salt and pepper. Simmer, covered for 20 minutes. Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 16:12:08 -0600 From: jessann doe <jessann@texas.net>
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 5.1mg
Sodium: 297.9mg
Potassium: 314.3mg
Carbohydrates: 10.2g
Fiber: 2.6g
Sugar: 3.7g
Protein: 1.9g