Diabetes Recipes

Green Beans and Fennel

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 Green Beans and Fennel
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Nutrition Facts

Makes: 11 Serving(s)


Amount Per Serving


Calories: 67


Total Fat: 3g


Saturated Fat: 2g


Cholesterol: 10mg


Sodium: 120mg


Total Carbohyrdates: 10g


Dietary Fiber: 5g


Protein: 2g


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About

Make this for: Dinner

Category: Salads

This Recipe Makes: 11 Serving(s)

Summary

Chopped, fresh fennel offers the delightful crunch of celery, but with a subtle licorice flavor. To crush fennel seeds, place them on a cutting board, then roll over them with a rolling pin.

What you'll need

  • 2 tbsp. butter (no substitutes), softened
  • 1 1/2 tsp. fennel seeds, crushed
  • 1 1/2 tsp. finely shredded lemon peel
  • 3/4 tsp. ground black pepper
  • 1/4 tsp. salt
  • 3 lb fennel bulbs (about 3)
  • 1 3/4 lb fresh green beans, trimmed if desired

Instructions

  • Step 1
    Stir together butter, fennel seeds, lemon peel, pepper, and salt.
  • Step 2
    Cut off and discard upper stalks of fennel bulbs. Remove any wilted outer layers; cut off a thin slice from the fennel base. Wash fennel; cut into quarters. Remove cores. Cut fennel lengthwise into 1/4-inch-wide strips.
  • Step 3
    Place beans in a 4-quart Dutch oven. Cook beans, covered, in a small amount of boiling salted water 4 to 5 minutes. Add fennel strips to beans. Cook 6 to 10 minutes more or until vegetables are crisp-tender. Drain. Toss fennel and beans in the bowl with the seasoned butter. Transfer to a serving dish.

Diabetic Exchanges

  • Non-Starchy Vegetables: 2
  • Fat: 1/2