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Fried Parmesan-Fennel on a bed of sorrel
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
301
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 14.06 g | (14 %) | ||
| Fat | 17.25 g | (15 %) | ||
| Carbohydrates | 26.3 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.39 g | (25 %) |
more nutritional values
| Vitamin A | 447 mg | (55,875 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 1.16 mg | (10 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 3.62 mg | (30 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 55.74 μg | (19 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 52.56 mg | (55 %) | ||
| Potassium | 982.92 mg | (25 %) | ||
| Calcium | 418.18 mg | (42 %) | ||
| Magnesium | 92.41 mg | (31 %) | ||
| Iron | 3.23 mg | (22 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 6.92 g | |||
| Cholesterol | 24.63 mg |
Author of this recipe:
EAT-SMARTER
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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
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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