Photo: K8
Estimated Nutrition (whole recipe, rough)
279
Calories
5g
Protein
14g
Fat
36g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chervil | not in our table | 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
- 12 to 16 baby fennel bulbs
- 5 Tbs. olive oil
- 1 small yellow onion or 4 shallots,
- cut into thin rings
- 1 long, slender carrot, peeled and sliced
- 2 garlic cloves, finely chopped
- 1/2 red bell pepper, diced
- 2 tomatoes, peeled, seeded and cubed
- 1 scant tsp. tomato paste
- 5 Tbs. water
- Salt and freshly ground pepper, to taste
- Chopped fresh chervil or flat-leaf parsley
- for garnish
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