[CookD]

I thought I would share one of my favorite side dishes. I miss potatoes a lot and this dish makes a very satisfying replacement.

Fennel, Carrots and Onions

1 teaspoon olive oil
1 small yellow onion
1 carrot, shredded
2 fennel bulbs, trimmed and sliced
Salt and pepper to taste
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup parmesan cheese

Heat the olive oil in a skillet over medium heat. Saute onions until translucent, about 5 minutes. Stir in the carrots and fennel, and season with salt and pepper. Cook until lightly browned. Add chicken broth and cook for 10 minutes. Mix in the heavy cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the vegetables. Sprinkle with parmesan cheese. Serve hot.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 148.9
Total Fat 9.5 g
Saturated Fat 5.8 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.7 g
Cholesterol 32.1 mg
Sodium 267.1 mg
Potassium 586.1 mg
Total Carbohydrate 12.6 g
Dietary Fiber 4.4 g
Sugars 0.8 g
Protein 5.2 g

[LoraH]

This looks tasty! I think I will give it a try sometime soon, thanks!

[enigmalady777]

I have often made fennel salad too - take the bulb of fennel and slice it up, toss with lemon juice, olive oil and a dash of pepper and serve. I discovered that recipe on a trip to Israel last year; the hotel we stayed at served it at their breakfast (yes, breakfast! Israelis typically eat salads and veggies for breakfast!) buffet.

Another great replacement for potatoes is mashed cauliflower.

I take a whole head of cauliflower (minus the green parts and cut into florets), or a bag of frozen, steam it in two cups of chicken broth, drain it, then mash it with a tablespoon each of butter, cream cheese and sour cream. Yum!!!

[CookD]

Just had mashed cauliflower for dinner tonight with my filet topped with sauteed mushrooms and onions.

Yummmmmmm.