Sautéed Fennel and Tomatoes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
1067
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,067 cal. | (51 %) | ||
| Protein | 16.47 g | (17 %) | ||
| Fat | 23.09 g | (20 %) | ||
| Carbohydrates | 205.63 g | (137 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.71 g | (76 %) |
more nutritional values
| Vitamin A | 224.68 mg | (28,085 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 6.95 mg | (58 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 103.31 μg | (34 %) | ||
| Pantothenic acid | 1.68 mg | (28 %) | ||
| Biotin | 1.05 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77.83 mg | (82 %) | ||
| Potassium | 4,155.22 mg | (104 %) | ||
| Calcium | 266.94 mg | (27 %) | ||
| Magnesium | 140.49 mg | (47 %) | ||
| Iron | 12.46 mg | (83 %) | ||
| Iodine | 2.1 μg | (1 %) | ||
| Zinc | 1.47 mg | (18 %) | ||
| Saturated fatty acids | 2.86 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Fennel bulb
- 2 shallots
- 3 garlic cloves
- 4 Tbsps olive oil
- 400 milliliters Orange juice
- 1 sm can Saffron (0.1 g)
- 200 grams sun-dried sun-dried tomatoes
- 1 bay leaf
- 2 Tbsps raisins
- 75 Tbsps golden raisins
- 4 Tbsps Pine nuts
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the fennel and cut into quarters. Remove the core, and cut the stalk into 5 cm (approximately 2 inch) pieces. Remove the fennel fronds and set aside. Coarsely chop the fennel bulb. Peel the shallots and halve lengthwise. Peel and coarsely chop the garlic.
2.
Heat the oil in a large skillet. Add the fennel, shallots, and garlic and sauté for 1-2 minutes. Mix in the orange juice and saffron. Slice the sun-dried tomatoes, then add to the pan. Mix in the bay leaf and the raisins, and cook for 8-12 minutes half-covered.
3.
Toast the pine nuts in a dry pan until golden brown.
4.
Season the vegetable mixture with salt and pepper. Garnish the vegetables with the pine nuts and fennel fronds, and serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
