Try this Pearl Onions and Fennel recipe, or contribute your own.
Suggest a better descriptionRemove 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
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 80 | ||
Calories from Fat: 26 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 275.3mg | 9 % | |
Potassium 657.8mg | 17 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 8.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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