Vegetable Stuffed Fennel Bulbs

Recipe by Bergy
READY IN: 55mins


  • 1
    head fennel, cleaned, stalks separated, cut off a 4-inch piece from 4 stalks
  • 1
    tablespoon vegetable oil
  • 13
    cup carrot, shredded
  • 13
    cup white onion, chopped
  • 13
    cup fresh tomato, chopped
  • 13
    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
  • 13
    cup chicken stock or 1/3 cup white wine


  • 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.