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Fennel in Sherry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.86
Energy (kCal)3420.0
Carbohydrates (g)157.14
Total fats (g)288.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. trim fennel and cut in half lengthwise. | 2. arrange close together in a large pan, season and add the butter in knobs. | 3. just cover with water and cook covered over gentle heat for 30 mins. | 4. remove fennel to warmed serving dish and put to one side. | 5. reduce the cooking liquid, pour in the sherry and deglaze the pan by vigorously scraping with the back of a fork. | 6. mix in the creme fraiche, let the sauce bubble up twice and pour over the fennel. | 7. serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 9 - - - -
    butter 40 3420.0 157.14 106.86 288.0
    sherry wine 50 - - - -
    creme fraiche 100 - - - -

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



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