Braised Leeks and Fennel Recipe
![Atkins Braised Leeks and Fennel](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/e75fe470c47a66607171cfcbfa47f312_3534f5cd-45a4-44a1-ad0c-52bf8ea94543.png)
6.3g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.6g
Protein
4.7g
Fat
1.4g
Fiber
75.9cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 each Leeks
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1 each Fennel Bulb
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1 cup Chicken Broth, Bouillon or Consomme
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1 tsp Salt
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0 1/2 tsp Black Pepper
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3 tablespoon Unsalted Butter Stick
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1 tbsp Fresh Lemon Juice
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0 1/3 cup Parsley
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.