WebPrep Time: 15 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings: 4 people Ingredients 5 tbsp butter 2 large fennel bulbs sliced 2 leeks sliced 2 tsp fennel seeds 1 tbsp apple vinegar 6 cups vegetable stock 2 garlic cloves sliced 2 potatoes chopped yoghurt sour cream or parmesan (for serving) hemp seeds for serving Instructions
Preview
See Also: Soup RecipesShow details
WebPlace the leek and the sliced broccoli stem into a medium-sized pot. Add the vegetable stock and salt. Cover and bring to a boil for a few minutes, until the broccoli can be easily pierced with a knife. Lower the heat to medium-low, and add the broccoli florets. Simmer for a few minutes, until the broccoli is bright green and tender.
See Also: Low Carb Recipes, Soup RecipesShow details
WebDirections. In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in
WebStep 1 In a 12" skillet, heat olive oil on medium-low. Add leeks, fennel, salt, and sugar. Add leeks, fennel, salt, and sugar. Cook, covered, 20 to 30 minutes or until very soft, stirring
See Also: Share RecipesShow details
One cup of sliced fennel (about 87g) contains just over 3g net carbs, which definitely makes it a low carb vegetable ! To prepare fennel bulbs, the stalks and fronds are removed – although I frequently use some of the fronds for a very pretty garnish. The bulbs can then be sliced, chopped, or left whole, depending on the recipe.
Add fennel and saute 5-7 minutes, stirring, cooking until just tender. Add leeks and garlic and continue cooking, stirring until leeks are golden and tender. Add preserved lemon ( or lemon zest), fresh thyme, broth and white wine.
DIRECTIONS Preheat oven to 450°F. Clean leeks and fennel then slice the leek into thin rounds and the fennel into thin slices. Place leeks, fennel, broth, salt and pepper in a 11- by 9-inch pan. Bake 15 minutes. Uncover, stir lightly and bake uncovered until vegetables are very tender and liquid is almost all gone, about 20 minutes.
This Bacon and Cheese Quiche with Fennel and Leek is buttery, smokey, nutty and slightly sweet. It’s terrific for any low carb breakfast, lunch or dinner.