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Suggest a better description* trim fennel, cut in half, core and cut into 1/2" thick strips. Cook the brussel sprouts and carrots in a large pot of boiling water until nearly tender, about 7 minutes. Rinse and quickly cool under cold running water. Drain well and pat dry. Heat oil in a large skillet or wok over medium-high heat. Add bell pepper, fennel, and garlic and stir fry until crsip-tender, 3-5 minutes. Add brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes longer. Season with salt and pepper. Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 43mg Sodium NOTES : Very colorful and visually appealing; a nice, light side dish with heavier meals, such as Thanksgiving dinner. Substitute sliced yellow summer squash if fennel isnt used. Recipe by: Good Food, Nov 1987 Posted to MC-Recipe Digest V1 #856 by shade
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 16 | ||
Calories from Fat: 12 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.9mg | 1 % | |
Potassium 17.3mg | 0 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
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: 16
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