Braised Fennel, Carrots & Pearl Onions
Earthy fennel and sweet carrots are the perfect combination in this stew. Fresh pearl onions are great, but to save on time you can substitute frozen pearl onions. If you serve it as a side dish with roast chicken or lamb, stir in a few spoonfuls of pan juices just before serving to further enhance the flavor.
Source: EatingWell Magazine, Holiday Issue 1995
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: To peel pearl onions, cook in boiling water for 1 minute. Drain. Peel when cool enough to handle.
Nutrition Facts
Per Serving:
119 calories; protein 3.6g; carbohydrates 21.9g; dietary fiber 7.1g; sugars 11.5g; fat 3.2g; saturated fat 1.5g; cholesterol 5.1mg; vitamin a iu 9634.1IU; vitamin c 26.6mg; folate 62.7mcg; calcium 106.7mg; iron 1.5mg; magnesium 38.7mg; potassium 918.1mg; sodium 306.8mg; thiamin 0.1mg.
Exchanges:
2 vegetable, 1/2 fat