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Receta Braised Fennel With Lemon And Pepper

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Raciónes: 4

Ingredientes

Cost per serving $0.63 view details
  • 3 Tbsp. extra virgin olive oil
  • 1 lrg garlic clove diced
  • 1 sm dry red pepper
  • 2 lrg fennel bulbs tirmmed, and quartered lengthwise
  • 3/4 c. vegetable broth
  • 1/4 c. dry white wine
  • 1/2 x lemon Salt to taste Coarsely-grnd black pepper to taste
  • 1/4 c. freshly-grated Parmesan cheese

Direcciones

  1. Heat the oil, garlic and dry pepper in the pressure cooker over medium-high heat. As soon as the garlic begins to color, remove it with a slotted spoon and throw away it. Add in the fennel, cut-side down, and cook, uncovered, turning once, till lightly browned, about 8 min. Add in stock or possibly broth and wine.
  2. Lock cover in place and bring up to high pressure. Reduce heat to stabalize pressure and cook for 4 min. Release pressure by running cool water over lid.
  3. To serve, remove the fennel from cooking liquid. Squeeze the lemon juice over the fennel and seaon with salt and pepper to taste. Sprinkle the cheese on top.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 84g
Recipe makes 4 servings
Calories 109  
Calories from Fat 90 83%
Total Fat 10.17g 13%
Saturated Fat 1.4g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 178mg 7%
Potassium 47mg 1%
Total Carbs 1.88g 1%
Dietary Fiber 0.3g 1%
Sugars 1.13g 1%
Protein 0.16g 0%
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