BRAISED FENNEL WITH SHALLOTS & MUSHROOMS
Makes 4 servings
Each serving equals one 5 A Day serving
Ingredients
1 fennel bulb, scrubbed
2 cups low sodium chicken broth
2 Tbsp olive oil
4 oz portabella mushrooms, sliced
˝ cup fresh brown mushrooms, sliced
2 shallots, peeled and sliced
1 clove garlic, minced
Trim stems of fennel bulb to within 1/4-inch of bulb.
Reserve some leaves for garnish.
Cut fennel into quarters; slice crosswise.
Place in saucepan with broth or water to cover.
Bring to boiling; reduce heat.
Simmer, partially covered, for 15 minutes, or till tender
Drain; remove.
In same pan, heat oil; sauté portabella and brown mushrooms with shallots and garlic until tender.
Toss with fennel.
Garnish with some of the reserved fennel leaves.
Nutritional analysis per serving: Calories 76, Protein 4g, Fat 2g, Calories From Fat 24%, Cholesterol 2mg, Carbohydrates 11g, Fiber 3g, Sodium 90mg.
Source: Frieda’s Inc.
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