Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
216
Calories
3g
Protein
14g
Fat
22g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 3 3-to 4-inch-diameter fennel bulbs, tops trimmed, fronds reserved
- 4 tablespoons extra-virgin olive oil, divided
- 8 long slender carrots, peeled, cut on deep diagonal into 1/4-inch-thick ovals
- 12 1-to 1 1/2-inch-diameter shallots, blanched 1 minute, peeled, cut in half through root end
- Chopped fresh Italian parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes