Fennel & Green Beans
1 cup of green beans, fresh and blanched, French, or canned
1 cup of sliced fennel
1 tbsp of fennel fronds
1 minced garlic clove + 1/2 minced garlic clove.
Salt and pepper
1 tbsp of brags aminos
1 pkg of IP Chicken Soup with 230 ml (1 cup) of water or chicken stock
Or: 1 pkg of IP Mushroom Soup with 200 ml (3/4 cup) of water or mushroom stock.
In a skillet place minced garlic and 1 cup of sliced fennel with salt and pepper and sauté down until fennel caramelizes. Remove from heat, set aside. In pan add 230 ml (1 cup) of water or broth and 1 tbsp of aminos and 1/2 tsp of minced garlic, over low heat whisk and stir in packet of soup until smooth. Place green beans in casserole dish, pour soup mixture over beans, cover and bake at 375 degrees for 30 minutes covered. After 30 min, remove cover and place caramelized fennel over top and bake for an additional 10 minutes. Serve hot.
2 cups of vegetables, 1 unrestricted
Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes