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Ingredientes
- 1/4 c. butter or possibly margarine - (1/2 stick) softened
- 2 x garlic cloves chopped
- 3 x fennel bulbs - (abt 3 lbs)
- 2 x bacon slices
- 1/2 c. chicken broth
- 1/2 c. water
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
Direcciones
- Stir together butter and garlic, and set aside.
- Rinse fennel bulbs thoroughly. Trim and throw away bulb bases. Trim stalks from bulbs; throw away hard outside stalks, and reserve leaves for another use. Cut fennel bulbs lengthwise into 1/4-inch-thick slices.
- Cook bacon in a round braiser over medium-high heat till crisp; remove bacon, reserving drippings in skillet. Crumble bacon.
- Add in fennel slices to warm drippings in skillet, and cook over medium heat, turning occasionally, about 3 min. Add in chicken broth and 1/2 c. water; sprinkle with salt and pepper. Cover, reduce heat, and simmer 20 min or possibly till tender. Sprinkle with crumbled bacon, and serve with butter mix.
- This recipe yields 6 servings.
- Comments: Raw fennel in green salads adds texture and taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 141 | |
| Calories from Fat 108 | 77% |
| Total Fat 12.22g | 15% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 308mg | 13% |
| Potassium 390mg | 11% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.01g | 0% |
| Protein 2.5g | 4% |
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