|
FRESH FENNEL MEDLEY
Yield: Makes 2-2/3 cups (4 servings)
Source: The New Family Cookbook for People with Diabetes INGREDIENTS
- 1 medium bulb fennel (10 ounces), plus
feathery top
- 1 tablespoon olive oil - 1 sweet onion (Spanish or Vidalia if in season), cut into thin wedges - 2 ripe plum tomatoes or small tomatoes, chopped - 1/4 teaspoon salt - Pinch of freshly ground pepper DIRECTIONS
Trim the long stalks from the fennel down to the
bulb.
Chop and reserve 2 tablespoons of the feathery greens from the fennel stalks. Slice the bulb into thin strips. Prepare a medium skillet with non-stick pan
spray.
Heat the oil in the skillet; saute the fennel strips and onion until the fennel is crisp-tender, about 8 to 10 minutes. Stir in the tomatoes, salt and pepper. At serving time, garnish with the chopped fennel
greens.
Nutritional Information Per Serving (about 2/3
cup):
Calories: 78, Fat: 4 g, Cholesterol: 0 mg, Sodium: 187 mg, Carbohydrate: 11 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 2 g Diabetic Exchanges: 2 Vegetable, 1/2 Fat "But they that wait upon the Lord shall renew their strength; They shall mount up with wings as eagles; They shall run, and not be weary; and They shall walk, and not faint." Isaiah 40:3 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore |
