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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Fennel with Ginger and Garlic

Source: dLife

A flavorful fennel sauteed with garlic.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	88.1

Total Carbs	14.7 g

Dietary Fiber	3.8 g

Sugars	5.2 g

Total Fat	2.8 g

Saturated Fat	0.3 g

Unsaturated Fat	1.5 g

Potassium	541.9 mg

Protein	1.9 g

Sodium	97.8 mg

Dietary Exchanges 2.8 Fat, 1.6 Vegetables, 0.2 Fruits, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each fennel bulb 2.0
2 each medium garlic cloves 2.0
2 tsp vegetable oil 2.0
2 tbsp fresh ginger root 0.5
0 1/2 cup orange juice 2.0
2 tsp sugar 1.0
1 pinch salt and pepper

Directions

Slice off the root end and trim the stalks and feathery fronds of the fennel bulbs. Cut the bulbs into halves, remove and discard the tough inner cores, and slice thin.
In a large skillet, saute the garlic and fennel in the oil on medium-high heat for about 7 minutes, stirring frequently and adding a splash or two of water if necessary to prevent sticking, until the fennel is golden brown.
Add the ginger and the orange juice, cover, lower the heat, and simmer until the fennel is tender, about 5 minutes.
Sprinkle on the sugar and salt and pepper to taste. Serve garnished with reserved fennel fronds.