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Braised Vegetables
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 3 1/2 Vegetables
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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Ingredients Directions
  1. 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.
  2. Spray a large saucepan with non-stick cooking spray. Add oil and place over medium heat until hot.
  3. Add fennel and other prepared vegetables and stir until coated.
  4. 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.
  5. Taste and correct seasoning.
  6. Cover and cook an additional 10 minutes, or until vegetables are tender.
  7. Garnish with lemon slices, whole peppercorns and/or fresh thyme.

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