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Level
easy
Prep Time
10 min
Total Time
55 min
Serves
8

Ingredients

2
bulbs fresh fennel (anise) trimmed and cut into 8 wedges each
1
leek, white part only, halved lengthwise, rinsed and then cut again lengthwise into 8 pieces
4 sprigs
fresh thyme, leaves pulled and roughly chopped, stems reserved
1/2 cup
reduced sodium chicken broth
125 mL
2 tbsp
fresh lemon juice
30 mL

Directions

Step 1
Preheat oven to 350°F (180°C). Place fennel and leeks in a single layer in a 13 x 9 in. (3 L) baking dish. Place thyme stems overtop, combine broth and lemon juice and pour over vegetables.
Step 2
Cover with lid or foil and braise in the oven for 45 min. When the fennel is tender remove from oven, remove thyme stems and top with fresh thyme leaves before serving.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
25
Fat:
0
Saturated Fat:
0
Carbs:
6
Fibre:
2
Sugar:
0
Cholesterol:
0 mg
Protein:
1
Sodium:
70 mg
Potassium:
280