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Braised Fennel and Onion Pasta Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.7377
Energy (kCal)147.9198
Carbohydrates (g)25.462
Total fats (g)1.6805
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning). | 2. You are now left with the fennel bulb. | 3. Next trim off the hard bottom and cut a thin slice off one side of the fennel. | 4. Lay it on the flat side and cut into thin slices. | 5. Pour the oil in a skillet that has a lid. | 6. Over medium heat saute the onion and cook until translucent about 5 minutes. | 7. Add the garlic and fennel cook stirring occasionally for about 5 minutes. | 8. Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender. | 9. About 10 minutes. | 10. If the mixture is quite wet cook longer with the lid removed. | 11. Stir in the herb& vinegar and adjust seasoning. | 12. Serve over pasta or as a side vegetable dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    virgin olive oil 1/4 cup - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    fennel 1 1/2 trimmed sliced 0.8428 0.1985 0.0337 0.0054
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    salt pepper - - - -
    marjoram 1 tablespoon 4.607 1.0295 0.2152 0.1197
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0

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



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