Directions:
- Trim fennel stalks flush with bulbs, reserving stalks for another use, and trim any discolorations from bulbs. Cut bulbs lengthwise in half or into quarters. Cut out most of cores, leaving enough to keep pieces intact, and discard cores.
- In a 12-inch heavy skillet warm oil over moderate heat and cook garlic until pale golden. Discard garlic and cook fennel, stirring occasionally, until golden brown, about 10 minutes. Add 1/2 cup broth or water and salt to taste and simmer, partially covered, stirring occasionally and adding more liquid if necessary, until fennel is very tender and golden brown, about 20 minutes (sauce should be syrupy and golden).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.37 Kcal (1220 kJ) | ||
| Calories from fat | 131.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.63g | 23% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 401.98mg | 17% | |
| Potassium | 1991.81mg | 42% | |
| Total Carbs | 36.64g | 12% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 14.38g | 58% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 57.2mg | 95% | |
| Iron | 5mg | 28% | |
| Calcium | 236.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 56.66 Kcal (237 kJ) | ||
| Calories from fat | 25.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 23% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 78.17mg | 17% | |
| Potassium | 387.32mg | 42% | |
| Total Carbs | 7.12g | 12% | |
| Sugars | 0.12g | 3% | |
| Dietary Fiber | 2.8g | 58% | |
| Protein | 1.05g | 11% | |
| Vitamin C | 11.1mg | 95% | |
| Iron | 1mg | 28% | |
| Calcium | 46mg | 24% | |
* 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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