Fennel Boats with Filling

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Fennel Boats with Filling
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
399
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie399 kcal(19 %)
Protein19.63 g(20 %)
Fat24.15 g(21 %)
Carbohydrates30.74 g(20 %)
Sugar added0 g(0 %)
Roughage9.64 g(32 %)
Vitamin A304.36 mg(38,045 %)
Vitamin D0.17 μg(1 %)
Vitamin E4.24 mg(35 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.63 mg(64 %)
Vitamin B₆0.46 mg(33 %)
Folate86.19 μg(29 %)
Pantothenic acid1.38 mg(23 %)
Biotin12.82 μg(28 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C29.34 mg(31 %)
Potassium1,345.28 mg(34 %)
Calcium150.7 mg(15 %)
Magnesium81.9 mg(27 %)
Iron3.6 mg(24 %)
Iodine2.83 μg(1 %)
Zinc1.94 mg(24 %)
Saturated fatty acids7.56 g
Cholesterol101.15 mg

Ingredients

for
4
Ingredients
4 large Fennel bulb
3 tablespoons butter
1 shallot (peeled and finely chopped)
2 Chicken thigh (deboned and skinned, meat diced)
0.333 cup raisins
½ cup Hazelnuts (chopped)
cup chicken stock
How healthy are the main ingredients?
raisinsFennel bulbshallot
Product recommendation
Stuffed Courgettes with Chicken and Raisins ... Hollow out ourgette (zucchini) halves and fill in a similar way

Preparation steps

1.
Cut the fennel bulbs in half and carefully hollow out the centre, leaving enough leaves intact to make a 'bowl' to put the stuffing in. Finely chop the removed fennel.
2.
Heat the butter in a pan and sweat the onion and fennel until soft. Add the chicken and cook until golden, then add the raisins, hazelnuts and stock and simmer for 10 minutes.
3.
Carefully spoon the stuffing into the hollow in each fennel bulb and grill until the hazelnuts are golden.