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Ingredientes
- 1 lb Fennel, fresh Herb infused extra virgin olive oil
- 1/2 stk sweet cream butter
- 1/4 c. Pecans, grnd Splash tarragon vinegar, Or possibly white wine
Direcciones
- FENNEL Clean and prepare the fennel by discarding the stalks and trimming the bulb. Slice. Brush lightly with herbed extra virgin olive oil. Grill over warm coals till tender. Brush with additional extra virgin olive oil, when you turn them. 10 min on each side should produce a tender veggie.
- PECAN SAUCE Heat the butter over medium heat in an opened skillet. Add in the pecans stirring constantly till they brown lightly. Remove from the heat and splash with the tarragon vinegar. Serve immediately over grilled fennel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 50 | |
| Calories from Fat 23 | 46% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 353mg | 10% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.14g | 0% |
| Protein 1.34g | 2% |
