| Type | Per person |
|---|---|
| Energy | 45 kcal |
| Fat | 0 gr |
| of which saturated | 0 gr |
| Carbohydrates | 6 gr |
| of which sugars | 4 gr |
| Fibres | 5 gr |
| Protein | 2 gr |
| Salt | 0.41 gr |
Braised fennel
Main course
2 persons
10 - 20 min
With seasonal products
360gr vegetables p.p.
Ingredients
2 persons
| 150 ml vegetable stock with less salt |
| 2 teaspoons lemon juice |
| 5 black peppercorns |
| 2 large fennel tubers |
Preparation
1. Clean the fennel. Remove unsightly outer leaves, cut a piece from the bottom and remove the stems. Keep the fine greenery.
2. Cut the tubers lengthwise once.
3. Crush the peppercorns.
4. Bring the stock, lemon juice and peppercorns to the boil. Place the fennel in it and cook the vegetables for about 10 minutes until tender.
5. Snip the preserved greens and sprinkle them over the cooked fennel.
Menu suggestion: Delicious with hazelnuts and potatoes.
Source: Nutrition Centre.
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Nutritional values
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