Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 750 gm (1 1/2 lb) trimmed, fresh fennel root, cleaned and cut in matchsticks
- 225 gm (8 ounce) onions, thickly sliced
- 1 x heaped tsp. of grnd ginger
- 1 x level teapsoon of powdered saffron
- 1/2 tsp salt
- 2 Tbsp. extra virgin olive oil
- 150 ml (5 fl ounce, 2/3 c.) each dry white wine and water
- 6 x thick slices of coarse wholewheat or possibly wholemeal bread (optional)
Инструкции
- 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 min or possibly until the fennel is cooked without being mushy. Stir once or possibly twice during the cooking to make sure the spices get well distributed. Serve it alone with a roast meat or possibly griddled fish or possibly place one slice of bread on each warmed plate, cover it with the fennel and pour over the juices.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 54 | |
| Calories from Fat 40 | 74% |
| Total Fat 4.55g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 54mg | 2% |
| Total Carbs 3.39g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.45g | 1% |
| Protein 0.4g | 1% |
