Directions:
- Trim fennel and discard woody stems. Cut into thin slices.
- Steam, covered about 12 minutes until crisp but, tender.
- For sauce combine broth and dill and bring to a boil.
- Stir together cold milk and cornstarch and add to broth.
- Cook and stir until thick.
- Serve pouring sauce over fennel.
- Garnish with dill.
- For Vegetarian do not use Chicken broth. Use the vegetable broth option.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.6 Kcal (367 kJ) | ||
| Calories from fat | 22.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 4% | |
|---|---|---|---|
| Cholesterol | 9.14mg | 3% | |
| Sodium | 201.95mg | 8% | |
| Potassium | 603.73mg | 13% | |
| Total Carbs | 13.16g | 4% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 16.8mg | 28% | |
| Iron | 1.2mg | 7% | |
| Calcium | 141.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 48.68 Kcal (204 kJ) | ||
| Calories from fat | 12.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 4% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 3% | |
| Sodium | 112.24mg | 8% | |
| Potassium | 335.55mg | 13% | |
| Total Carbs | 7.32g | 4% | |
| Dietary Fiber | 1.96g | 14% | |
| Protein | 1.88g | 7% | |
| Vitamin C | 9.3mg | 28% | |
| Iron | 0.7mg | 7% | |
| Calcium | 78.6mg | 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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