Prepared Fennel

By Marian Burros

Total Time
15 minutes
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Ingredients

Yield:2 bulbs of fennel for use in another recipe.
  • 2bulbs fennel
  • 1bay leaf
  • 4cloves garlic, mashed
  • 1branch fresh thyme
  • 1½ to 2cups chicken stock
  • Salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

163 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 9 grams protein; 1054 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the fennel. Quarter the bulbs, core and cut them into quarter-inch slices.

  2. Step 2

    Place the fennel in a deep saute pan or pot and add the remaining ingredients, using enough stock to cover. Bring to boil; lower heat and simmer for five minutes.

  3. Step 3

    Remove from heat and allow to cool in the liquid. Drain and reserve the fennel.

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