Sweet and sour fennel tender and exquisite. How delicious fennel are! So light, delicate, and perfect for preparing many different and delicious recipes. The fennel is low in calories, rich in minerals, diuretic, useful for gastric disorders, so many reasons to take advantage of their season and consume them abundantly both cooked and raw. The recipe I want to share with you today is for delicious Sweet and sour fennel in the pan. Few simple ingredients and in a few minutes you can serve a side dish to accompany all your dishes or a light main course. With fennel, don’t miss the recipe for Baked fennel sticks and the recipe for the Fennel flatbread. Let’s hurry to the kitchen and prepare Sweet and sour fennel in the pan together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 78.25 (Kcal)
- Carbohydrates 11.16 (g) of which sugars 8.88 (g)
- Proteins 1.66 (g)
- Fat 3.11 (g) of which saturated 0.39 (g)of which unsaturated 0.64 (g)
- Fibers 2.59 (g)
- Sodium 98.22 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Light Fennel
- 3 fennel
- 1.76 oz raisins
- 1 white onion (medium)
- 2 tbsps pine nuts
- to taste extra virgin olive oil
- 2 tbsps sugar
- 4 tbsps white wine vinegar
- to taste salt
How to Prepare Sweet and Sour Fennel
Clean the fennel by removing the outer parts, the stalks, and the harder base. Wash them under running water and slice them very thinly. Peel the onion
Pour 3-4 tablespoons of extra virgin olive oil into a pan. Add the onion and fennel. Let them brown over medium heat for 3-4 minutes, stirring with a wooden spoon. Add a pinch of salt and the raisins. Lower the heat and cover the pan with a lid
Let it cook for 10 minutes, stirring occasionally with the spoon. The water contained in the fennel will be enough to cook them and make them very tender. Add the sugar, vinegar, and pine nuts to the pan. Cook for another 3-4 minutes on low heat, stirring often
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you have leftover fennel, store them in a container in the fridge for 1-2 days
If you prefer, you can also skip adding the onion
Don’t miss the recipe for Baked carrot sticks
