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30 minutes
Prep: 10 minutes
Cook: 20 minutes
43 calories per serving view nutrition facts
1 servings
suggest servings
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| 1 | each | fennel bulb | quartered, sliced 1/2" thick |
| 1 | x | butter | |
| 1/2 | cup | chicken broth | |
| 1 | x | parmesan, parmigiano-reggiano cheese, grated | optional |
Saute fennel in butter for 5 minutes.
Add broth, cover and cook over low heat until tender about 15-20 minutes.
Sprinkle with cheese and toss before serving.
Great with pork.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 172mg | 7% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
Excellent Recipe. It's definitely going to be a favorite.
