Vegetable Stuffed Fennel Bulbs Recipe

Name: Vegetable Stuffed Fennel Bulbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head fennel, cleaned, stalks separated, cut off a 4-inch piece from 4 stalks; 1 tablespoon vegetable oil; 1/3 cup carrot, shredded; 1/3 cup white onion, chopped; 1/3 cup fresh tomato, chopped; 1/3 cup fresh mushrooms, thinly sliced; 4 tablespoons soy sauce; 2 tablespoons brown sugar or 2 tablespoons Splenda brown sugar blend; 3 garlic cloves, finely chopped; 1 teaspoon hot pepper flakes (optional); salt & pepper; 1/3 cup chicken stock or 1/3 cup white wine

Servings: persons

1 head fennel, cleaned, stalks separated, cut off a 4-inch piece from 4 stalks
1 tablespoon vegetable oil
1/3 cup carrot, shredded
1/3 cup white onion, chopped
1/3 cup fresh tomato, chopped
1/3 cup fresh mushrooms, thinly sliced
4 tablespoons soy sauce
2 tablespoons brown sugar or 2 tablespoons Splenda brown sugar blend
3 garlic cloves, finely chopped
1 teaspoon hot pepper flakes (optional)
salt & pepper
1/3 cup chicken stock or 1/3 cup white wine

1
["Steam the 4"" pieces over water for 15 minutes or until they are just beginning to soften, They should still be crisp. Set aside to cool.", "Meanwhile heat the oil in a large fry pan- add the shredded carrots, onion, tomato, mushrooms and garlic.", "Saute for apprx 6 minutes.", "Add salt & pepper to taste.", "Sprinkle in the pepper flakes (if using).", "Mix Soy Sauce & brown sugar, add to the vegetables. Simmer for apprx 6 minutes or until the soy has evaporated.", "Cut a very thin slice from the underside of each fennel stalk, Do not cut through it just take enough off so they can sit upright.", "Place stalks open side up in a shallow baking dish.", "Stuff apprx 3 tbsp of the vegetable mixture in each bulb.", "You may make the recipe up to this point and finish the last step 20 minutes before dinner.", "Pour the wine or chicken stock around the stuffed bulbs, cover with foil and bake in a 350 degee oven for 20 minutes.", "Garnish with green top on the plates."]

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head fennel, cleaned, stalks separated, cut off a 4-inch piece from 4 stalks, 1 tablespoon vegetable oil, 1/3 cup carrot, shredded, 1/3 cup white onion, chopped, and more.

Yes, Vegetable Stuffed Fennel Bulbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stuffed Fennel Bulbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions