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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onions and garlic gently in the olive oil in a large saucepan. | 2. Add the chopped fennel and cook for approximately five minutes. | 3. Add the white wine, simmer for ten minutes. | 4. Add the chopped tomatoes and the herbs. | 5. Cover the pot and simmer for fifteen minutes. | 6. Remove lid and simmer further uncovered to thicken sauce if preferred. | 7. Just prior to serving add the lemon juice and salt and pepper to taste. | 8. May be served cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	1		chopped	-	-	-	-
onion	1		cut sliced	44.0	10.274000000000001	1.21	0.11
tomato	4		ripe deseeded chopped	167.44	37.128	8.736	1.456
garlic clove	3		crushed	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lemon	1/3			0.4269	0.1372	0.0162	0.0044
white wine	1/2	cup		-	-	-	-
sage	2	tablespoons	used	-	-	-	-
basil	2	tablespoons	used	1.219	0.1404	0.16699999999999998	0.0339
thyme	1	sprig	used	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.