Fennel Au Gratin with Caramelized Grapes
Fennel Au Gratin with Caramelized Grapes - Delicious fennel pleasure with sweet grapes! Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Fennel contains abundant folic acid and iron, which helps support healthy blood.
Wrapped in a damp tea towel, fennel will remain crunchy in the vegetable compartment of the refrigerator for one to two weeks.
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 5.6 g | (22 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,165 mg | (29 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4.3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 22 mg |
Ingredients
- Ingredients
- 4 Fennel bulb
- salt
- peppers
- 2 Tbsps olive oil
- 1 garlic clove
- 4 sprigs thyme
- 2 Tbsps butter
- 4 Tbsps whole grain breadcrumbs
- 2 Tbsps Pine nuts
- 2 Tbsps Roquefort cheese
- 7 ozs red Grape
- 1 Tbsp Red wine vinegar
- 2 Tbsps honey
Kitchen utensils
Preparation steps
Wash the fennel thoroughly, halve, de-stem and cut into quarters. Place the fennel on a baking tray lined with baking paper and season with salt and pepper. Drizzle olive oil over the fennel.
Peel garlic and chop finely. Wash the thyme, shake dry and pluck the leaves. Mix garlic and thyme with butter, wholemeal breadcrumbs and pine nuts and pour over the fennel. Pluck the Roquefort in pieces and also pour over the fennel.
Wash the grapes, drain and remove from the panicles. Halve the grapes and mix with vinegar and honey. Pour the grapes over the fennel and bake in a preheated oven at 390°F for about 30 minutes.
Place the gratinated fennel with caramelized grapes on four plates and serve.
