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Fennel Nicoise

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 large fennel bulb
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2 medium onions
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2 each garlic cloves
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5 tablespoons olive oil
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1 pound tomatoes
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¼ pint white wine
dry
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1 pinch thyme
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
3 large fennel bulb
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2 medium onions
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2 each garlic cloves
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75 ml olive oil
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453.6 g tomatoes
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118 ml white wine
dry
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1 pinch thyme
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1 x salt and black pepper
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Directions

Trim the fennel and cut each head into quarters.

Boil in salted water for 10 minutes and drain very well.

Chop the onions and garlic finely.

Heat the oil and sauté them until they rae golden and soft.

Add the fennel and stir well over low heat.

Skin the tomatoes, remove the seeds, chop the flesh roughly and add to the sauté mixture.

Add the wine, thyme, salt and pepper.

Stir well, cover and simmer for 1 hour.

Put into a serving dish & chill before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 19278% from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 19% Vitamin C 33%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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