Try this Blackberry Gastrique, Roasted Baby Fennel and Arugula recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degree. In a sauce pan, mash the blackberries with the back of a spoon. Add the sugar and vinegar. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for about 25-30 minutes or until the mixture becomes thick and syrupy. Remove from the heat and strain. Season the fennel with olive oil, salt and pepper. Place the fennel on a parchment-lined baking sheet and roast for 8 minutes. In a mixing bowl, toss the arugula with the extra-virgin olive oil, salt and pepper. Mound the greens in the center of the plate. Arrange the roasted fennel around the greens. Drizzle the gastrique over the greens. Garnish with the shaved cheese, parsley, and black pepper. Yield: 4 salads Recipe By :ESSENCE OF EMERIL SHOW #EE2413 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak
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Serving Size: 1 Serving (5374g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7406 | ||
Calories from Fat: 1601 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177.9g | 237 % | |
Saturated Fat 24.3g | 122 % | |
Monounsaturated Fat 83.1g | ||
Polyunsanturated Fat 56.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1660.7mg | 57 % | |
Potassium 13001.6mg | 342 % | |
Total Carbohydrate 1474.9g | 434 % | |
Dietary Fiber 125.2g | 501 % | |
Sugars, other 1349.7g | ||
Protein 45g | 64 % | |
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: 7406
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