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Braised Fennel and Carrots


2 pounds (2 large bulbs) Fennel
1 ½ cups whole peeled Baby Carrots
2 cups vegetable or chicken broth
1 cup sliced brown or sweet onion
1 clove garlic, minced
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper


Trim the leafy end of each fennel bulb to within 1 inch of the head, reserving a few of the leaves. Trim a thin slice form the bottom end of the bulb. Cut the bulb vertically into quarters. Chop 1 tablespoon of the leaves and reserve. Arrange the bulb pieces in a large shallow au gratin or baking dish with the baby carrots and onion. Combine the broth with the garlic, bay leaf, salt and pepper. Pour the mixture over the vegetables.

Bake, covered, at 350 degrees for 50 to 60 minutes, or until vegetables are fork-tender. Discard the bay leaf. Remove the vegetables with a slotted spoon to a serving platter. Sprinkle with fennel leaves.

Analyzed to serve 8. Calories 45, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 360mg, Total Carbohydrate 10g, Dietary Fiber 4g, Sugars 3g, Protein 1g, Vitamin A 120%, Vitamin C 20%, 411 mg Potassium