Boiled fennel seasoned with salt and extra virgin olive oil, simply delicious even when boiled. However, with a few small tricks and some additional ingredients, they can become even more appetizing. This vegetable is available throughout the winter; as long as it’s cold, we find it in the market. It grows underground, which explains its white color – no sunlight, no chlorophyll, no color. Rich in minerals, phosphorus, calcium, and potassium. Fennel is the leanest of all vegetables: only 9 calories per 100 grams, absolutely no fat. Similarly, broccoli contains more or less the same nutrients and is available from October throughout the winter.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 120.01 (Kcal)
- Carbohydrates 5.11 (g) of which sugars 3.35 (g)
- Proteins 3.05 (g)
- Fat 9.45 (g) of which saturated 1.36 (g)of which unsaturated 0.06 (g)
- Fibers 5.35 (g)
- Sodium 848.76 (mg)
Indicative values for a portion of 180 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
- 14 oz fennel
- 0.14 oz salt
- 1.35 tablespoons extra virgin olive oil
- 1 pinch sweet paprika
- 1 grind black peppercorns
- 1.76 oz broccoli head, cooked, boiled
Tools
- Saucepan
- Chopping Board
- Knife
Steps
Clean and slice the fennel into thin strips, bring salted water to a boil and cook them for 15 minutes. Obviously, if you plan to reheat or gratinate them, 7 minutes of boiling will suffice.
You can serve the boiled fennel simply with salt and extra virgin olive oil, but if you prefer something more special, even though they are boiled, season them like this and they will be top-notch.
Plate the boiled fennel, season with a pinch of salt and pepper, extra virgin olive oil, sweet paprika, and complete the dish with small pieces of boiled broccoli.
Follow me on social media
Follow me on Facebook, Pinterest, and Instagram to stay updated on the latest news. If you like my recipes, follow me on your favorite Social, I’m on Facebook, Pinterest, and Instagram.
Follow me on Facebook, Pinterest, and Instagram to stay updated on the latest news. If you like my recipes, follow me on your favorite Social, I’m on Facebook, Pinterest, and Instagram.
