FEN­NEL, ONION, & AS­PARA­GUS BR­USCHETTA

Better Nutrition - - EATING 4 HEALTH -

Serves Gut- friendly in­gre­di­ents com­bine in this easy, el­e­gant hol­i­day ap­pe­tizer. Onion and as­para­gus are pre­bi­otics, en­cour­ag­ing the growth of healthy gut bac­te­ria, and fen­nel bulb and seeds ease di­ges­tion and re­duce flat­u­lence. Co­conut oil is rich in lau­ric acid, an an­timi­cro­bial that de­stroys harm­ful pathogens in the in­testines. 1 medium fen­nel bulb with fronds Tbs. co­conut oil 1 medium red onion, halved and thinly sliced ½ lb. as­para­gus, trimmed and thinly sliced on the di­ag­o­nal ½ tsp. fen­nel seeds 1 gluten- free baguette Tbs. olive oil Re­move green fronds from fen­nel, coarsely chop, and set aside. Re­move and dis­card core from fen­nel bulb, and thinly slice bulb cross­wise.

2. Melt co­conut oil in large skil­let over medium heat. Add fen­nel and onion, and cook, stir­ring fre­quently, – min­utes, un­til veg­eta­bles are golden. Stir in as­para­gus and fen­nel seeds, and cook min­utes more, un­til as­para­gus is just ten­der. Sea­son to taste with salt and pep­per.

While onions and fen­nel are cook­ing, pre­heat oven to ° F. Slice baguette on the di­ag­o­nal into about slices. Brush slices with olive oil, and place on parch­ment- lined bak­ing sheet. Bake un­til golden, turn­ing once halfway through, about min­utes. Re­move from oven, and cool briefly.

4. Top each baguette slice with onion and fen­nel mix­ture. Ar­range on serv­ing plat­ter. Shower with chopped fen­nel fronds, and serve im­me­di­ately.

Per serv­ing: 110 cal; 2g prot; 8g to­tal fat ( 3.5g sat fat); 11g carb; 0mg chol; 100mg sod; 2g fiber; 1g sug­ars

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