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Baby Fennel With Salsa Verde

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.148
Energy (kCal)98.9
Carbohydrates (g)21.027
Total fats (g)3.698
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste. | 2. Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender. | 3. Drain, then place on a clean tea towel until dry, yet still warm. | 4. To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde. | 5. Serve as part of an antipasti platter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flat leaf parsley 1 cup - - - -
    caper 50 salted rinsed drained 98.9 21.026999999999997 10.148 3.698
    anchovy fillet 8 drained - - - -
    garlic clove 2 chopped - - - -
    dijon mustard 2 teaspoons - - - -
    extra virgin olive oil 3/4 cup - - - -
    fennel bulb 6 trimmed - - - -

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



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