Braised Leeks and Fennel
6.3g
Net Carbs
1.6g
Protein
4.7g
Fat
1.4g
Fiber
75
Calories
Ingredients:
- 1 cup Chicken Broth, Bouillon or Consomme
- 1 tablespoon Fresh Lemon Juice
- 1/3 cup Parsley
- 1 each Fennel Bulb
- 1/2 teaspoon Black Pepper
- 3 tablespoons Unsalted Butter Stick
- 4 each Leeks
- 1 teaspoon Salt
Directions:
- Preheat oven to 450°F.
- Clean leeks and fennel then slice the leek into thin rounds and the fennel into thin slices. Place leeks, fennel, broth, salt and pepper in a 11- by 9-inch pan. Dot with butter and cover pan with aluminum foil.
- Bake 15 minutes. Uncover, stir lightly and bake uncovered until vegetables are very tender and liquid is almost all gone, about 20 minutes.
- Mix in lemon juice and parsley.
