Photo: Lars Blankers
Braised Sicilian vegetables with olive gremolata
18 ingredients
Serves 4
openrecipes
The pairing of sweet and salty ingredients is one of the hallmarks of Sicilian cuisine, as shown in this complex vegetable dish
Estimated Nutrition (whole recipe, rough)
758
Calories
16g
Protein
35g
Fat
102g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Saffron | not in our table | 0 |
| Water | 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
- olive oil
- 500g small waxy potatoes , halved lengthways
- 250g baby pickling onions or shallots , peeled
- 3 garlic cloves , crushed
- ½ tsp chilli flakes
- 400ml dry white wine
- a good pinch saffron
- 2 small bulbs fennel , trimmed and quartered
- 1 small head cauliflower , broken into florets (pull off and keep any fresh leaves)
- 55g raisins , soaked in hot water for 30 minutes and drained
- 600ml vegetable stock
- 1½ tbsp pine nuts , toasted
- 1½ tbsp capers , rinsed
- extra-virgin olive oil to serve
- 25 green olives in olive oil, stoned and chopped
- 1 small orange , zested
- 2 garlic cloves , finely chopped
- 2 tbsp chopped mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes