Serves: 4
Total Calories: 247

2 large fennel bulbs, stems and core trimmed
2 tablespoons extra-virgin olive oil
1/2 onion, sliced
salt and ground black pepper to taste
1 bunch fresh rosemary leaves
3/4 cup apple juice
1 cup chicken broth
1/2 cup chunky applesauce
1 teaspoon apple cider vinegar

Slice the fennel bulbs lengthwise into 1/2-inch-thick slices.

Heat the olive oil in a large skillet over medium-high heat. Brown the fennel and the onion, trying to keep the fennel slices intact. Season with salt and pepper and scatter the rosemary around the vegetables. Add the apple juice and broth, cover, and simmer until the fennel is tender, about 10 minutes. Stir in the applesauce and vinegar, and heat through before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 247
Calories from Fat: 70

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