Directions:
- Rinse fennel thoroughly; trim and reserve fronds. Mince fronds, reserving 1 tablespoon. Trim tough outer leaves and discard. Cut bulb in half lengthwise, and discard core. Cut bulb crosswise into 1/4-inch slices; set aside.
- Heat olive oil in a Dutch oven over medium heat; add fennel slices, and sauté 5 minutes. Stir in broth and next 5 ingredients; bring to a boil over high heat. Cover, reduce heat, and simmer 15 minutes. Stir in peas and reserved fennel fronds; cover and simmer 2 minutes.
- Ladle 1 1/4 cups stew into each of 4 bowls; top with Parmesan Polenta Rounds, and sprinkle evenly with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.58 Kcal (693 kJ) | ||
| Calories from fat | 59.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 10% | |
|---|---|---|---|
| Cholesterol | 3.72mg | 1% | |
| Sodium | 204.84mg | 9% | |
| Potassium | 767.28mg | 16% | |
| Total Carbs | 21.13g | 7% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 7.53g | 30% | |
| Protein | 8.77g | 18% | |
| Vitamin C | 23.1mg | 39% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.8mg | 16% | |
| Calcium | 124.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 40.01 Kcal (168 kJ) | ||
| Calories from fat | 14.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 10% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 1% | |
| Sodium | 49.5mg | 9% | |
| Potassium | 185.4mg | 16% | |
| Total Carbs | 5.11g | 7% | |
| Sugars | 1.82g | 30% | |
| Dietary Fiber | 1.82g | 30% | |
| Protein | 2.12g | 18% | |
| Vitamin C | 5.6mg | 39% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.7mg | 16% | |
| Calcium | 30mg | 12% | |
* 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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