Fried Parmesan-Fennel on a Bed of Sorrel

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Fried Parmesan-Fennel on a Bed of Sorrel
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
301
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie301 cal.(14 %)
Protein14.06 g(14 %)
Fat17.25 g(15 %)
Carbohydrates26.3 g(18 %)
Sugar added0 g(0 %)
Roughage7.39 g(25 %)
Vitamin A447 mg(55,875 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.16 mg(10 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.22 mg(20 %)
Niacin3.62 mg(30 %)
Vitamin B₆0.17 mg(12 %)
Folate55.74 μg(19 %)
Pantothenic acid0.54 mg(9 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C52.56 mg(55 %)
Potassium982.92 mg(25 %)
Calcium418.18 mg(42 %)
Magnesium92.41 mg(31 %)
Iron3.23 mg(22 %)
Zinc1.14 mg(14 %)
Saturated fatty acids6.92 g
Cholesterol24.63 mg

Ingredients

for
4
Ingredients
3 Fennel bulb
1 lemon (juice)
salt
freshly ground peppers
50 grams Pastry flour
100 grams freshly grated Parmesan
2 Tbsps olive oil
1 Tbsp butter (for frying)
200 grams Sorrel
How healthy are the main ingredients?
Parmesanolive oilFennel bulblemonsalt

Preparation steps

1.

Rinse, trim and cook fennel bulbs in salted boiling water with lemon juice, 10 minutes. Lift fennel out of water, rinse with cold water, and dry. Halve fennel and cut lengthwise from the root end into 5 mm (approximately 1/4 inch) thick slices. Season fennel slices with salt and pepper. Mix flour and Parmesan on a plate. Dredge fennel slices in flour mixture. Heat oil and butter in a nonstick skillet. In batches, fry fennel until golden-brown on both sides. Keep warm in the oven.

2.

Rinse and spin sorrel dry.

3.

To serve, divide sorrel among plates and top with fried fennel.

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