Pickled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 3.54 g | (4 %) | ||
| Fat | 21.53 g | (19 %) | ||
| Carbohydrates | 22.86 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.19 g | (24 %) |
| Vitamin A | 1,278.02 mg | (159,753 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.99 mg | (8 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.42 mg | (12 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 45.31 μg | (15 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 1.86 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38.95 mg | (41 %) | ||
| Potassium | 718.28 mg | (18 %) | ||
| Calcium | 122.74 mg | (12 %) | ||
| Magnesium | 39.65 mg | (13 %) | ||
| Iron | 2.65 mg | (18 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 2.89 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 500 grams Fennel
- 250 grams carrots
- 3 Plum tomato
- 3 garlic cloves
- ½ lemon (juice)
- ¼ l dry white wine
- ⅛ l Vegetable broth
- 3 black peppercorns
- 1 bay leaf
- 6 sprigs thyme
- 6 parsley
- salt
- 6 Tbsps olive oil
Preparation steps
Rinse the fennel, cut the delicate leaves and set aside. Cut the bulb in half. Cut out the wedge-shaped stalk with a small sharp knife. Rinse thoroughly under running water.
Drain the fennel.
Peel, rinse and cut the carrots into 5 cm (approximately 2 inches) long and 1 cm (approximately 1/3 inch) wide sticks.
Pour boiling water over the tomatoes and briefly soak. Peel away the skin and cut into wedges. Remove the stem and the seeds.
Peel the garlic. Boil the lemon juice with wine, broth, peppercorns, and bay leaves. Rinse the thyme and parsley with cold water and place in the pot.
Add the fennel, carrots, and peel garlic cloves to the pot. Bring to a boil. Cover the vegetables and simmer over low heat for about 8 minutes. Cook until the vegetables are semi-soft. Add the tomato quarters and cook for another 2 minutes. Don't let the tomatoes get too soft.
Remove the vegetables from the pickling liquid. Place in a sealable porcelain pot and sprinkle with a little salt.
Pour the liquid through a sieve and boil over high heat. Reduce the liquid by half.
Add the olive oil to the reduced liquid. Heat, but do not bring to a boil. Pour the liquid over the vegetables. Chop the fennel leaves into small pieces and sprinkle over the vegetables.
Completely cool the vegetables. Cover and leave at room temperature to marinate for about 6 hours.
To serve: Serve the pickled vegetables as desired.
