Directions:
- Heat oven to 350*.
- Melt butter in heavy, ovenproof skillet over low heat.
- Add shallots, cardamom and mace; sauté 8 minutes.
- Add fennel and toss to coat. Stir in stock, bring to a boil, cover, and braise in the oven for 30 minutes, basting occasionally.
- Place skillet over high heat and boil until liquid thickens slightly, about 15 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.09 Kcal (616 kJ) | ||
| Calories from fat | 84.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 14% | |
|---|---|---|---|
| Cholesterol | 25.15mg | 8% | |
| Sodium | 170.5mg | 7% | |
| Potassium | 599.31mg | 13% | |
| Total Carbs | 12.92g | 4% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 3.83g | 8% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 69.15 Kcal (290 kJ) | ||
| Calories from fat | 39.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 14% | |
|---|---|---|---|
| Cholesterol | 11.82mg | 8% | |
| Sodium | 80.16mg | 7% | |
| Potassium | 281.77mg | 13% | |
| Total Carbs | 6.07g | 4% | |
| Sugars | 1.08g | 9% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 1.8g | 8% | |
| Vitamin C | 7mg | 25% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 31mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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