Healthy Diabetic Recipes

Braised Fennel with Shallots & Mushrooms

1 fennel blub, scrubbed
2 cups low sodium chicken broth
2 tbsps. olive oil
4 ozs. portabella mushrooms, sliced
2 shallots, peeled and sliced
1 clove, garlic, minced

Trim stems of fennel bulb to within 1/4-inch of bulb.
Reserve some leaves for garnish.
Cut fennel into quarters; slice crosswise.
Place in saucepan with broth or water to cover.
Bring to boiling; reduce heat.
Simmer, partially covered, for 15 minutes, or till tender.

Drain; remove.
In same pan, heat oil; sauté portabella and brown mushrooms with shallots and
garlic until tender.
Toss with fennel.
Garnish with some of the reserved fennel leaves.
Makes 4 servings.
Calories 80, Fat 2g, Cholesterol 0mg, Sodium 90mg, Carbohydrate 11g, Fiber 2g.
Points 1.

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