Try this Fennel Nicoise recipe, or contribute your own.
Suggest a better descriptionTrim the fennel & cut each head into quarters. Boil in salted water for 10 minutes & drain very well. Chop the onions & garlic finely. Heat the oil & saute them until they rae golden & soft. Add the fennel & stir well over low heat. Skin the tomatoes, remove the seeds, chop the flesh roughly & add to the saute mixture. Add the wine, thyme, salt & pepper. Stir well, cover & simmer for 1 hour. Put into a serving dish & chill before serving. Mary Norwak, "Salads" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 88 | ||
Calories from Fat: 41 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.3mg | 2 % | |
Potassium 358.8mg | 9 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8g | ||
Protein 1.7g | 2 % | |
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: 88
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