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Ingredients
1 pound fennel
Pan spray
1 large clove garlic
½ cup no-salt-added beef stock
½ cup no-salt-added tomato purée
½ teaspoon sugar
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
25 grams carbs; 146 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 8 grams fiber; 353 milligrams sodium; 5 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
- Step 2
Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
- Step 3
Meanwhile, mince garlic and add to fennel.
- Step 4
When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
- Step 5
Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.
Private Notes