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Fennel With Apples and French Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2054
Energy (kCal)29.4408
Carbohydrates (g)5.8612
Total fats (g)0.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the leaves off the fennel, and thoroughly clean the stalks and bottom of the bulb. Cut into 1 inch pieces. | 2. Peel and cut the apple into thin 1 inch pieces. Add to the fennel. | 3. Drizzle with olive oil. | 4. In a small bowl, mix the lemon juice, vinegar and mustard. Season with salt and a bit of black pepper to taste. Add to the fennel mixture, mix and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 2 - - - -
    tart green apple 1 tart - - - -
    dijon mustard 1 teaspoon - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    olive oil - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt pepper - - - -

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



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