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Braised Leeks And Fennel

Type: Vegetables
Serves: 8 people

Recipe Ingredients

4 tablespoons 60mlLeeks - (1/2 lb ea) (medium)
1 tablespoon 15mlFennel bulb - (1/2 lb) (small)
1 cup 237mlChicken broth
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
3 tablespoons 45mlUnsalted butter
1 tablespoon 15mlLemon juice
1/3 cup 48g / 1.7ozChopped parsley

Recipe Instructions

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


"Roasting vegetables slowly mellows and sweetens their flavor."

Atkins Cookbook at


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