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Fennel Nicoise

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Submitted by kisha_geijer

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 3
LARGE LARGE FENNEL BULB *
2 2
MEDIUM MEDIUM ONIONS
2 2
EACH EACH GARLIC CLOVES
5 75
TABLESPOONS ML OLIVE OIL
1 453.6
POUND G TOMATOES
¼ 118
PINT ML WHITE WINE
dry *
1 1
PINCH PINCH THYME *

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

Comments


 

 

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 192 78% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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