Fennel with Mustard-Lemon Vinaigrette
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
276
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 4.89 g | (5 %) | ||
| Fat | 18.47 g | (16 %) | ||
| Carbohydrates | 28.95 g | (19 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 11.59 g | (39 %) |
more nutritional values
| Vitamin A | 339.25 mg | (42,406 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.08 mg | (17 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 2.32 mg | (19 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 95.96 μg | (32 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49.92 mg | (53 %) | ||
| Potassium | 1,480.5 mg | (37 %) | ||
| Calcium | 181.27 mg | (18 %) | ||
| Magnesium | 63.77 mg | (21 %) | ||
| Iron | 2.77 mg | (18 %) | ||
| Zinc | 0.76 mg | (10 %) | ||
| Saturated fatty acids | 2.54 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Fennel bulb
- salt
- 5 Tbsps olive oil
- ½ organic Lime (zested and juiced)
- 100 milliliters Vegetable broth
- 30 grams candied lemons
- 2 Tbsps sweet Mustard
- 2 Tbsps lemon juice
- 1 pinch sugar
- peppers
Preparation steps
1.
Rinse and halve the fennel. Cut in half, remove the stalk, and cut into thin slices. Set the fronds aside for garnish. Heat 1-2 tablespoons of oil in a pan. Sweat the fennel, then season with salt. Deglaze with the lime juice, and a little broth. Cover and cook for 10 minutes, until tender. If necessary, add some more broth.
2.
For the dressing, finely chop the candied lemon. Mix the candied lemon with the mustard, lemon juice, a little broth, and the remaining oil. Season to taste with salt, pepper, and sugar.
3.
Arrange the fennel on plates and drizzle with the dressing. Garnish with the fennel fronds and lime zest, and serve.
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