Photo: Mike Kenneally
Garlic Fennel Wedges
6 ingredients
Serves 4.
openrecipes
Fennel has a strong, sweet anise flavor that pairs well with the assertive character of garlic. Because fennel can dry out easily during roasting, here it is drizzled with a little broth or wine to keep it moist while the edges caramelize. Thyme or oregano may be substituted for the marjoram. Serve this simple side dish with roasted pork or veal.
Estimated Nutrition (whole recipe, rough)
346
Calories
32g
Protein
17g
Fat
10g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 or 2 fennel bulbs, about 1 lb.
- 4 large garlic cloves, sliced
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. reduced-sodium chicken broth or white wine
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh marjoram, plus sprigs for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes