Try this Crispy Fried Fennel in Light Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionIn a pot boil water and quickly blanch the fennel for 3 minutes. Remove the fennel from the water and drain on paper towels. In a small pot, combine the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and whisk to incorporate. Bring to a boil and simmer over medium heat for 3 minutes. In bowl mix together the flour and the Creole spice. In a large saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the flour, shaking off the excess and saute until the edges turn golden, about 3 minutes. Season to taste with salt and pepper, and then turn. Continue to cook for 3- 4 minutes. Pour the simmering sauce over the fennel and cook for 1 minute. Remove from the heat and serve immediately. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW#EE2201 Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 11:05:49 -0500 From: Meg Antczak
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 1 | ||
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Calories: 460 | ||
Calories from Fat: 223 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 667.6mg | 23 % | |
Potassium 1516.1mg | 40 % | |
Total Carbohydrate 55.2g | 16 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 44.7g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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