Thursday, November 23, 2017

Low-Carb Braised Fennel with Lemon

Fennel is one of my favorite side dishes especially when paired with lemon. This low-carb side dish is perfect for large family dinners, holidays, and to have on hand through the week. I even add this braised fennel to salads! It’s great with any entree but especially good with salmon. Don’t take my word for it, try it yourself!

Preparation time
Hands-on:    10 minutes
Overall:     45 hours
Nutritional values (per serving)
Total Carbs 11.5 grams
Fiber 4.7 grams
Net Carbs 6.8 grams
Protein 1.9 grams
Fat 9.3 grams
of which Saturated 1.2 grams
Energy 128 kcal
Magnesium 27 mg (7% RDA)
Potassium 647 mg (32% EMR)

Macronutrient ratio: Calories from carbs (23%), protein (6%), fat (71%)

Ingredients (makes 6 servings)
  • 2 lbs fennel bulbs (900 g)
  • 3 large organic lemons (about 340 g/ ¾ lb)
  • ¼ cup olive oil (60 ml/ 2 fl oz)
  • sea salt or pink Himalayan salt, to taste

Note: Lemons are used for infusing and are counted partially in the nutrition facts.

Instructions
  1. Preheat oven to 375 F/ 190 C. Cut the fennel bulbs into wedges and slice the lemon into thin wedges as well. Arrange in a single layer in a 15 x 10 inch (baking dish.
  2. Drizzle with olive oil and cover tightly with foil.
  3. Roast for 1 hour, uncover and continue roasting 25-40 minutes until golden and the edges of the fennel start to crisp. Serve immediately.
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