Fennel With Tomatoes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fennel
- Pan spray
- 1large clove garlic
- ½cup no-salt-added beef stock
- ½cup no-salt-added tomato purée
- ½teaspoon sugar
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
146 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 5 grams protein; 353 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.
Powered by
Preparation
- Step 1
Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
- Step 2
Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
- Step 3
Meanwhile, mince garlic and add to fennel.
- Step 4
When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
- Step 5
Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.
Private Notes