Directions:
- Place the fennel in a large saucepan. Thinly slice the zest into matchstick-size strips and scatter them over the fennel. Add the lemon juice, 1 teaspoon of the salt, the peppercorns, coriander, wine and broth. Bring to a boil.
- Reduce heat, cover, and simmer until the fennel is tender, 15 to 20 minutes. Remove from heat. (You can cook the fennel ahead of time for 10 to 15 minutes. Set aside at room temperature for up to 4 hours. Warm over medium heat for 5 minutes).
- Using a slotted spoon, transfer the fennel and lemon zest to a platter. Sprinkle with the remaining salt and the reserved leaves. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.57 Kcal (626 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Sodium | 614.53mg | 26% | |
| Potassium | 1163.31mg | 25% | |
| Total Carbs | 20.7g | 7% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 7.37g | 29% | |
| Protein | 5.65g | 11% | |
| Vitamin C | 33.2mg | 55% | |
| Iron | 2.5mg | 14% | |
| Calcium | 129.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 32.26 Kcal (135 kJ) | ||
| Calories from fat | 3.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 3% | |
|---|---|---|---|
| Sodium | 132.56mg | 26% | |
| Potassium | 250.93mg | 25% | |
| Total Carbs | 4.46g | 7% | |
| Sugars | 0.19g | 4% | |
| Dietary Fiber | 1.59g | 29% | |
| Protein | 1.22g | 11% | |
| Vitamin C | 7.2mg | 55% | |
| Iron | 0.5mg | 14% | |
| Calcium | 28mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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