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Vegetable - Fresh Fennel Medley

Source of Recipe

from diabetic gourmet


List of Ingredients

1 medium bulb fennel bulb, plus feathery top, (10oz.)
1 tbsp. olive oil
1 sweet Spanish or Vidalia onion, cut into thin wedges
2 small ripe chopped tomatoes
1/4 tsp. salt
pinch ground black pepper


Recipe

Trim the long stalks from the fennel down to the bulb.
Chop and reserve 2 tbsp. of the feathery greens from the fennel stalks.
Slice the bulb into thin strips.
Coat a medium frying pan with non stick cooking spray.
Saute the fennel strips and onion until the fennel is crisp tender, about 8 - 10 minutes.
Stir in the tomatoes, salt and pepper.
At serving time, garnish with the chopped fennel greens.
Makes 4 servings or 2 2/3 cups.

Nutritional info per 2/3 c. serving:
Calories: 78, Fat: 4g, Chol: 0mg, Sod: 187mg, Carb: 11g, Diet Fibr: 4g, Sugars: 5g, Prot: 2g
Diabetic exchanges: 2 Vegetable, 1/2 Fat