Try this Pearl Onions and Fennel recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (32%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 80
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