** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Braised Fennel With Lemon And Pepper
Date Added:December 08, 2009
Ingredients:
3 Tablespoons Olive Oil or chili oil
1 Clove Of Garlic diced
1 Red Pepper crushed
2 Fennel Bulb tirmmed and quartered lengthwise
3/4 Cup Chicken Stock or canned broth;
1/4 Cup Dry White Wine or sweet Marsala wine; (up to 5)
1. Heat the oil, garlic and dried pepper in the pressure cooker over Medium-High heat.
2. As soon as the garlic begins to color, remove it with a slotted spoon and discard it.
3. Add the fennel, cut side down, and cook, uncovered, turning once, until lightly browned, about 8 minutes.
4. Add stock or broth and wine. Cover and bring up to High pressure.
5. Reduce heat to stabilize pressure and cook for 4 minutes.
6. Release pressure by running cold water over lid.
7. To serve, remove the fennel from cooking liquid.
8. Squeeze the lemon juice over the fennel and season with salt and pepper to taste.
9. Sprinkle the cheese on top. NOTES : Fresh bulb fennel has a subtle, elegant taste, similar to celery but with a refined hint of anise.
10. This preparation mimics a classic use of fennel, partnering it with lemon, pepper and Parmesan cheese.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Poultry, Cheese, Sulfites, Garlic, Olive Oil, Citric Acid allergies.
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