Steamed Fennel with Nuts and Egg
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
462
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 12.16 g | (12 %) | ||
| Fat | 38.36 g | (33 %) | ||
| Carbohydrates | 19.12 g | (13 %) | ||
| Sugar added | 0.72 g | (3 %) | ||
| Roughage | 7.82 g | (26 %) |
more nutritional values
| Vitamin A | 305.81 mg | (38,226 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 5.47 mg | (46 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 1.17 mg | (10 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 84.93 μg | (28 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 24.35 mg | (26 %) | ||
| Potassium | 745.55 mg | (19 %) | ||
| Calcium | 111.31 mg | (11 %) | ||
| Magnesium | 31.56 mg | (11 %) | ||
| Iron | 2.17 mg | (14 %) | ||
| Iodine | 52.96 μg | (26 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 4.25 g | |||
| Cholesterol | 154 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Fennel bulb
- 4 eggs
- 130 grams Walnut
- 2 sprigs parsley
- 2 Tbsps White vinegar
- 1 tsp medium hot Mustard
- 2 Tbsps Orange juice
- 2 Tbsps Walnut oil
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp honey
Preparation steps
1.
Rinse fennel, trim, and put the fennel leaves aside. Cut bulb into wedges. Place in a steamer over hot water and cook 3-5 minutes. Remove and let cool to lukewarm. Cook the eggs for about 10 minutes, rinse in cold water, peel and slice or chop.
2.
Toast nuts in a dry pan until fragrant, then remove from heat, let cool and chop coarsely. Rinse the parsley, shake dry, pluck leaves and chop coarsely. Stir together vinegar, mustard, orange juice and oils. Season with salt, pepper and honey to taste and stir in the parsley. Divide the fennel on plates and drizzle with the dressing. Sprinkle the eggs and nuts over the fennel and season with pepper. Serve garnished with fennel leaves.
