Braised Fennel With Onions and Peppers
31 mins (prep 5, cooking 26)
11 ingredients
4 servings
A delicious side dish to accompany roasted chicken, pork or fish. It also works well as a vegetarian entree with whipped potatoes. The original recipe is from Cooking Light and appeared in 1995. This is my tweaked version. Fennel, for those less familiar, is a bulb shaped vegetable that lots a little bit like a fat celery, with dill-type fronds, and a anise-licorice flavor.

Categories:  served-hot , <-60-mins , side-dish , onions , peppers , seasonal , 3-steps-or-less , taste~mood , christmas , equipment , time-to-make , holiday , vegan , easy , presentation , main-dish , fall , vegetarian , vegetable , savory , stove-top ,
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Serving Size (122.54 g)
Servings 4
Amount per Serving
Calories 63.14 Calories from Fat 32.04
% Daily Value *
Total Fat 3.56g 21.93%
Saturated Fat 0.39g 7.76%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 155.11mg 25.85%
Total Carbohydrate 7.07g 9.43%
Dietary Fiber 3.71 g 59.3%
Sugars 2.51 g %
Protein 1.79g 14.33%
Vitamin A 2250.04IU% Vitamin C 78.33mg%
Calcium 90.05mg% Iron 1.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
thinly sliced fennel bulbs, sliced onions, fresh, coarse ground black pepper, sliced