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Stewed fennel with pancetta and cranberries
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Ingredients
Directions
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Boil the fennel with dried cranberries (or white raisins) for about 10 minutes in salt water.
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Fry the pancetta gently in a hot frying pan or frying pan.
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Add the finely chopped cloves of garlic and 1 tablespoon of olive or peanut oil and cook for 1 minute.
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Drain the fennel and cranberries. Add to the pancetta, simmer for about 2 minutes and season with salt and freshly ground pepper.
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Delicious with pork, chicken and fish.
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Nutrition
250Calories
Sodium0% DV0g
Fat23% DV15g
Protein10% DV5g
Carbs7% DV22g
Fiber0% DV0g
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