Directions:
- Cut each fennel bulb in half lenghwise through the base, the cut each piece in half again. Remove the outer pieces of the bulbs if they look tough or stringy.
- Coat a large nonstick frying pan with nonstick cooking spray. Place over medium-high heat and add fennel in a single layer. Cook, turning, until lightly browned (2 - 3 minutes).
- Add broth, water, salt and figs. Reduce heat to low, cover and simmer until fennel is just tender (about 20 minutes).
- Stir in vinegar and pepper. Increase heat to medium-high and cook, stirring occasionally, until sauce has thickened slightly (5 - 7 minutes).
- To serve divide among plates and top with fig sauce and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.46 Kcal (513 kJ) | ||
| Calories from fat | 3.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 1% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 275.84mg | 11% | |
| Potassium | 1093.21mg | 23% | |
| Total Carbs | 27.95g | 9% | |
| Sugars | 8.62g | 34% | |
| Dietary Fiber | 8.55g | 34% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 29.5mg | 49% | |
| Iron | 2.5mg | 14% | |
| Calcium | 137.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 36.13 Kcal (151 kJ) | ||
| Calories from fat | 1.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 1% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 81.38mg | 11% | |
| Potassium | 322.54mg | 23% | |
| Total Carbs | 8.25g | 9% | |
| Sugars | 2.54g | 34% | |
| Dietary Fiber | 2.52g | 34% | |
| Protein | 0.95g | 6% | |
| Vitamin C | 8.7mg | 49% | |
| Iron | 0.7mg | 14% | |
| Calcium | 40.5mg | 14% | |
* 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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