Braised Leeks And Fennel Recipe - Cooking Index
Braised Leeks And Fennel Recipe - Cooking Index
| 4 tablespoons | 60ml | Leeks - (1/2 lb ea) (medium) |
| 1 tablespoon | 15ml | Fennel bulb - (1/2 lb) (small) |
| 1 cup | 237ml | Chicken broth |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 3 tablespoons | 45ml | Unsalted butter |
| 1 tablespoon | 15ml | Lemon juice |
| 1/3 cup | 48g / 1.7oz | Chopped parsley |
Heat oven to 450 degrees. Trim fennel leaving 1-inch stalks. Quarter bulb; remove center core. Cut crosswise into thin (1/8-inch) slices.
Cut roots off leeks and trim, leaving 4 inches of green. Cut in half lengthwise and thoroughly wash under running water. Place vegetables in a 11- by 9-inch pan. Pour in broth. Sprinkle with salt and pepper and dot with butter.
Cover pan with aluminum foil; bake 25 minutes. Uncover; stir lightly. Bake uncovered 20 minutes more, until vegetables are very tender and liquid is almost all gone. Mix in lemon juice and parsley.
This recipe yields 8 servings.
Carbohydrates: 18.5 grams
Net Carbs: 15.5 grams
Fiber: 3 grams
Protein: 3 grams
Fat: 5 grams
Calories: 122
Description:
"Roasting vegetables slowly mellows and sweetens their flavor."
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.