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Ingredients
for
4
Sautéed Fennel and Tomatoes
30 min., ready in 42 min.
Time:
1067
calories
Calories:
Ingredientsfor
- 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
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.
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 %) |