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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the stalks from the fennel. Discard or reserve for a vegetable stock. Quarter each bulb and carve out the core at the base, leaving just a thin portion of the core so the quarters won't fall apart as they cook. | 2. Heat the olive oil in a large skillet over medium-high heat. Working in two batches, add the fennel in a single layer without crowding. Cook for 5 to 7 minutes on each side until golden, shaking the pan from time to time. Set the first batch aside on a plate, add a little more olive oil to the pan, and brown the other batch. Return all fennel pieces to the pan. | 3. Sprinkle with salt and rosemary. Add the wine, stock, and lime juice. Bring to a simmer and cover. Turn the heat to medium-low and cook for 20 to 25 minutes, until tender. Remove the lid, turn the heat up to medium-high, and cook for 5 minutes, until the juices are syrupy. Serve warm, at room temperature, or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel	4			2.2475	0.5292	0.0899	0.0145
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
salt	1/4	teaspoon		-	-	-	-
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
white wine	1/2	cup		-	-	-	-
vegetable stock	1/2	cup		5.525	1.0276	0.2652	0.0774
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106

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