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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
Difficulty
Easy	Intermediate	Difficult

Braised Vegetables

Source: Enlitened Kosher Cooking by Nechama Cohen

A light dish of bell peppers, celery, and carrots.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	116.5

Total Carbs	17.9 g

Dietary Fiber	6.2 g

Sugars	6.8 g

Total Fat	5.1 g

Saturated Fat	0.8 g

Unsaturated Fat	0.6 g

Potassium	609.4 mg

Protein	3.1 g

Sodium	67.9 mg

Dietary Exchanges 5.1 Fat, 3.0 Vegetables, 0.0 Fruits,

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

Directions

Trim off flowery leaves and outer layers of the fennel. Cut off the bottom. Pull apart the rest of the layers and rinse well. Pat dry and slice into thin half-rounds.
Spray a large saucepan with non-stick cooking spray. Add oil and place over medium heat until hot.
Add fennel and other prepared vegetables and stir until coated.
Lower heat; add lemon juice, salt and pepper, sugar substitute and 1/4 cup water. Stir and cook for 10-20 minutes, adding water to prevent vegetables from burning.
Taste and correct seasoning.
Cover and cook an additional 10 minutes, or until vegetables are tender.
Garnish with lemon slices, whole peppercorns and/or fresh thyme.