Photo: Mike Kenneally
Slow-cooked vegetables
16 ingredients
30 min + 2 hr
Serves 2
openrecipes
Use any vegetables you like for this dish. Here Raymond Blanc uses fennel, red onion, violet artichokes, chicory and plenty of garlic cooked slowly to extract the sugars, giving a wonderful flavour and a soft melting texture.
Estimated Nutrition (whole recipe, rough)
349
Calories
20g
Protein
10g
Fat
51g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Rye Bread | 1 slice (32g) | 83 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Rapeseed Oil | not in our table | 0 |
| Chicory | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | 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
- 90g/3¼oz extra virgin rapeseed oil
- 20 garlic
- 1 red onion
- 1 fennel
- 4 violet artichoke
- 2 baby chicory
- and freshly ground sea saltblack pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 4 sage
- 80g/3oz balsamic vinegar
- 2 tbsp pumpkin seeds
- 30g/1oz parmesan
- 50g/1¾oz air-dried hamham
- 6 rye bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes