Onion Fennel Marmalade
|Fennel||1 1⁄2 Pound, stalks cut off and bases trimmed (2 large heads)|
|Onions||2 Medium, sliced crosswise|
|Olive oil||1⁄4 Cup (4 tbs)|
|Beef bouillon cubes||2|
|Hot water||1 Tablespoon|
Rinse and drain fennel heads, then slice crosswise.
In a 10- to 12-inch frying pan on medium-low heat, combine sliced fennel, onion, and olive oil.
Cover and cook until onion and fennel are very soft and golden, about 1 1/2 hours; stir occasionally.
Mash bouillon cubes with water; stir into vegetables.
Stir mixture, uncovered, over medium-high heat until moisture is nearly evaporated, about 5 minutes.
Serving size: Complete recipe
Calories 3020 Calories from Fat 1351
% Daily Value*
Total Fat 158 g242.9%
Saturated Fat 10.9 g54.5%
Trans Fat 0 g
Cholesterol 4.6 mg1.5%
Sodium 2387.2 mg99.5%
Total Carbohydrates 396 g131.9%
Dietary Fiber 277.8 g1111.3%
Sugars 17.5 g
Protein 114 g227.2%
Vitamin A 18.5% Vitamin C 289%
Calcium 823.4% Iron 707.4%
*Based on a 2000 Calorie diet