Ultratender fennel makes a unique and surprising side dish at the holiday table. Replace the chicken broth with vegetable broth for a delicious vegan option.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
Remove and reserve green fronds from fennel. Remove tops and discard. Halve each fennel lengthwise; cut each half lengthwise into sixths, leaving root end intact.Arrange snugly in 13- x 9-inch (3 L) baking dish; add garlic and thyme. Pour in broth; drizzle with oil. Sprinkle with salt and pepper.
Cover and bake in 375ºF (190ºC) oven until tender when pierced with fork, 50 to 60 minutes. Discard thyme. Stir in lemon juice and reserved fennel fronds. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat to serve.)
Nutritional facts Per each of 12 servings: about
- Fibre 3 g
- Sodium 185 mg
- Sugars trace
- Protein 2 g
- Calories 66.0
- Total fat 4 g
- Potassium 448 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 6.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 20.0
