Photo: Markus Spiske
Fennel with Romesco Sauce
12 ingredients
Serves 6.
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Fennel is a strong licorice-flavored herb that mellows in intensity when grilled. Romesco sauce is a versatile Spanish condiment for many grilled foods, including vegetables and fish.
Estimated Nutrition (whole recipe, rough)
318
Calories
6g
Protein
15g
Fat
38g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large fennel bulbs
- 1/4 cup olive oil, plus more for brushing
- Salt and freshly ground pepper, to taste
- 2 dried ancho or pasilla chilies
- 1 red bell pepper, quartered lengthwise and seeded
- 2 plum tomatoes, quartered and seeded
- 1 yellow onion, quartered
- 4 garlic cloves
- 1/4 cup slivered blanched almonds
- 2 Tbs. sherry vinegar
- 2 Tbs. white wine
- 2 tsp. Spanish smoked paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes