Sautéed Fennel and Tomatoes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
1067
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,067 cal. | (51 %) | ||
| Protein | 16.47 g | (17 %) | ||
| Fat | 23.09 g | (20 %) | ||
| Carbohydrates | 205.63 g | (137 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.71 g | (76 %) |
more nutritional values
| Vitamin A | 224.68 mg | (28,085 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 6.95 mg | (58 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 103.31 μg | (34 %) | ||
| Pantothenic acid | 1.68 mg | (28 %) | ||
| Biotin | 1.05 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77.83 mg | (82 %) | ||
| Potassium | 4,155.22 mg | (104 %) | ||
| Calcium | 266.94 mg | (27 %) | ||
| Magnesium | 140.49 mg | (47 %) | ||
| Iron | 12.46 mg | (83 %) | ||
| Iodine | 2.1 μg | (1 %) | ||
| Zinc | 1.47 mg | (18 %) | ||
| Saturated fatty acids | 2.86 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Fennel bulb
- 2 shallots
- 3 garlic cloves
- 4 Tbsps olive oil
- 400 milliliters Orange juice
- 1 sm can Saffron (0.1 g)
- 200 grams sun-dried sun-dried tomatoes
- 1 bay leaf
- 2 Tbsps raisins
- 75 Tbsps golden raisins
- 4 Tbsps Pine nuts
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the fennel and cut into quarters. Remove the core, and cut the stalk into 5 cm (approximately 2 inch) pieces. Remove the fennel fronds and set aside. Coarsely chop the fennel bulb. Peel the shallots and halve lengthwise. Peel and coarsely chop the garlic.
2.
Heat the oil in a large skillet. Add the fennel, shallots, and garlic and sauté for 1-2 minutes. Mix in the orange juice and saffron. Slice the sun-dried tomatoes, then add to the pan. Mix in the bay leaf and the raisins, and cook for 8-12 minutes half-covered.
3.
Toast the pine nuts in a dry pan until golden brown.
4.
Season the vegetable mixture with salt and pepper. Garnish the vegetables with the pine nuts and fennel fronds, and serve.
