|Fennel bulbs||1 Pound, cored and sliced 1/2" thick|
|Finely chopped onions||2 Cup (32 tbs)|
|Defatted chicken stock||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1 Teaspoon|
|Lemon juice||1⁄4 Teaspoon|
|Black pepper||To Taste|
In a small baking dish, mix together the fennel, onions, stock, oil and lemon juice.
Cover tightly and bake at 450° for 35 minutes, or until the fennel is soft.
Uncover and bake for 5 to 10 minutes, or until the fennel becomes golden.
Add salt and pepper to taste.
Serving size: Complete recipe
Calories 302 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 0.47 g2.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 829.1 mg34.5%
Total Carbohydrates 58 g19.2%
Dietary Fiber 18.7 g74.7%
Sugars 10.9 g
Protein 11 g22.1%
Vitamin A 12.4% Vitamin C 123.6%
Calcium 33.4% Iron 25.8%
*Based on a 2000 Calorie diet