Stuffed Fennel Bulbs with Ground Beef and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,071 cal. | (51 %) | ||
| Protein | 69.71 g | (71 %) | ||
| Fat | 36.14 g | (31 %) | ||
| Carbohydrates | 121.35 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.73 g | (72 %) |
| Vitamin A | 830.41 mg | (103,801 %) | ||
| Vitamin D | 1.93 μg | (10 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 18.76 mg | (156 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 221.28 μg | (74 %) | ||
| Pantothenic acid | 2.87 mg | (48 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 5.93 μg | (198 %) | ||
| Vitamin C | 111.36 mg | (117 %) | ||
| Potassium | 3,236.32 mg | (81 %) | ||
| Calcium | 792.67 mg | (79 %) | ||
| Magnesium | 125.42 mg | (42 %) | ||
| Iron | 10.06 mg | (67 %) | ||
| Iodine | 45.69 μg | (23 %) | ||
| Zinc | 11.39 mg | (142 %) | ||
| Saturated fatty acids | 19.52 g | |||
| Cholesterol | 244.44 mg |
Ingredients
- Ingredients
- 4 Fennel bulb
- 2 stalks scallions
- 1 garlic clove
- 150 grams Blue cheese
- 1 slice Farmhouse bread
- 150 grams raisins
- 100 milliliters heated milk
- 1 egg
- 400 grams Ground beef
- salt
- peppers
- 400 milliliters Broth
- Fat
- 1 organic Orange
- 2 Tomatoes
Preparation steps
Preheat oven to 200°C (approximately 400°F). Rinse fennel bulbs, cut off greens and set aside. Halve bulbs lengthwise and scoop out a little of the flesh. Chop scooped flesh finely. Blanch halved bulbs in boiling salted water for 2 minutes. Rinse scallions, cut off ends and cut into thin rings. Peel garlic and chop finely. Crumble 100 grams (approximately 3 1/2 ounces) cheese. Cut the bread into cubes and soak with 100 grams (approximately 3 1/2 ounces) raisins in hot milk.
Add chopped fennel, scallions, garlic, crumbled cheese, soaked and squeezed bread, raisins and egg with the ground beef and mix everything well. Season with salt and pepper. Place mixture into the fennel halves. Grease a baking dish, add fennel halves, pour in broth and simmer for 40 minutes in the oven. Crumble remaining cheese over the meat after 30 minutes and continue cooking.
Blanch tomatoes in boiling water, rinse with cold water, peel and chop the flesh. Zest the orange.
Remove fennel bulbs from baking dish and keep warm. Stir tomatoes in the cooking liquid and simmer briefly with remaining raisins and 4 tablespoons of orange juice. Chop fennel leaves finely and sprinkle with orange zest over the fennel bulbs. Serve with the sauce.
