Romanesco and Fennel Salad with Olives

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Romanesco and Fennel Salad with Olives
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
198
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie198 cal.(9 %)
Protein5 g(5 %)
Fat15 g(13 %)
Carbohydrates10 g(7 %)
Sugar added2 g(8 %)
Roughage5.7 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K39.8 μg(66 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.3 mg(21 %)
Folate103 μg(34 %)
Pantothenic acid1.4 mg(23 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C87 mg(92 %)
Potassium647 mg(16 %)
Calcium80 mg(8 %)
Magnesium33 mg(11 %)
Iron1.2 mg(8 %)
Iodine2 μg(1 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.6 g
Uric acid73 mg
Cholesterol30 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
1 Romanesco broccoli
1 Fennel
salt
100 grams black Olives (pitted)
2 garlic cloves
1 onion
3 Tbsps clarified butter
1 tsp brown sugar
2 Tbsps balsamic vinegar
peppers
How healthy are the main ingredients?
OlivesugarRomanesco broccoliFennelsaltgarlic clove

Preparation steps

1.

Clean and trim the romanesco. Divide into florets. Rinse and thinly slice the fennel. Blanch both in boiling salted water for 5 minutes, rinse under cold water, and then drain.

2.

Drain the olives. Peel and finely chop the garlic and onion. Heat the clarified butter in a pan, add the sugar, and caramelize slightly. Add the onions and garlic, and cook for a few minutes. Deglaze with the balsamic vinegar, and simmer slightly.

3.

Add the blanched vegetables, and reheat. Season to taste with pepper, divide into bowls, and serve.

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