Try this Braised Fennel with Lemon and Pepper recipe, or contribute your own.
Suggest a better descriptionHeat the oil, garlic and dried pepper in the pressure cooker over Medium-High heat. As soon as the garlic begins to color, remove it with a slotted spoon and discard it. Add the fennel, cut side down, and cook, uncovered, turning once, until lightly browned, about 8 minutes. Add stock or broth and wine. Cover and bring up to High pressure. Reduce heat to stabalize pressure and cook for 4 minutes. Release pressure by running cold water over lid. To serve, remove the fennel from cooking liquid. Squeeze the lemon juice over the fennel and seaon with salt and pepper to taste. Sprinkle the cheese on top. >From The Best Pressure Cooker Cookbook Ever by Pat Daily, HarperCollins, 94. MC formatting by bobbi744@sojourn.com NOTES : Fresh bulb fennel has a subtle, elegant taste, similar to celery but with a refined hint of anise. This preparation mimics a classic use of fennel, partnering it with lemon, pepper and Parmesan cheese. Recipe by: The Best Pressure Cooker Cookbook Ever Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 54 | ||
Calories from Fat: 39 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 95.9mg | 3 % | |
Potassium 17.7mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 2.4g | 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: 54
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