Phase 2 recipe with Phase 3 additions
Here is a great recipe for fennel. Here is the list of meats and vegetables that are approved.
- 100 grams of veal, beef, chicken breast, fresh white fish, lobster, crab, or shrimp. All visible fat must be carefully removed before cooking.
- spinach, chard, chicory, beet-greens, green salad, tomatoes, celery, fennel, onions, red radishes, cucumbers, asparagus, cabbage.
Fennel with Herbs
Ingredients
Fennel bulbs
½ cup vegetable broth or water.
2 tablespoons lemon juice
Your choice of marinade or dressing (See dressings, sauces, and marinades section for ideas)
Directions:
Thoroughly wash and trim fresh fennel. Cook the fennel for several minutes in a little water or vegetable broth adding pepper, lemon, salt and fresh or dried herbs. Try Italian style or toss with Spicy Cajun or Dill Dressing.
Cook until the bulb portion is tender and delicious. Fennel may also be grilled on the BBQ.
Makes 1 or more servings (1 vegetable)
Phase 3 modifications: Drizzle with melted butter or olive oil. Fennel has a
slight licorice taste and goes well with fish.
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