If you have fennel bulbs but aren’t sure what to do with them, try them in this aromatic, rich side dish. Vinegar adds a slight tang.
—MEGHANN MINTON PORTLAND, OR
START TO FINISH: 30 MIN. • MAKES: 3 SERVINGS
1 large sweet onion, halved and sliced
1 medium fennel bulb, halved and cut into 1/2-inch slices
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large skillet, saute onion and fennel in oil until crisp-tender. Add the broth, sage and rosemary. Bring to a boil; cook until broth is evaporated.
2. Remove from the heat; stir in the vinegar, salt and pepper.
PER SERVING 109 cal., 5 g fat (1 g sat. fat), 0 chol., 437 mg sodium, 15 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 2 vegetable, 1 fat.