Fenkel in Soppes (Braised Fennel with Ginger)
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INGREDIENTS
INSTRUCTIONS
OPTIONAL: 6 thick slices of coarse wholewheat bread. Clean and cut the fennel root in matchsticks. Put the fennel in a wide, lidded pan with the onions. Sprinkle over the spices and salt, then the oil and finally pour over the liquids. Bring to the boil, cover and simmer for 20-30 minutes or till the fennel is cooked without being mushy. Stir once or twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or griddled fish or place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (173g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 17 | ||
| Calories from Fat: 10 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.8g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.1mg | 0 % | |
| Potassium 13.1mg | 0 % | |
| Total Carbohydrate 0.6g | 0 % | |
| Dietary Fiber 0.1g | 1 % | |
| Sugars, other 0.4g | ||
| Protein 0.1g | 0 % | |
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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. |
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Calories per serving: 17
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