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Receta Marinated Fennel In Olive Oil And Herbs

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Raciónes: 8

Ingredientes

Cost per serving $0.37 view details
  • 1 lrg fennel bulbs with stalks or possibly 2 small
  • 1 x onion sliced
  • 4 x garlic cloves sliced
  • 2 x lemons washed, unpeeled, sliced crosswise
  • 4 x thyme sprigs
  • 2/3 c. vinegar (optional)
  • 1 dsh sugar dissolved in
  • 1 tsp water (optional) Salt to taste Coarsely-grnd black pepper to taste Extra-virgin extra virgin olive oil to cover

Direcciones

  1. Cut off the fennel stalks and slice the bulbs widthwise into thin strips. Mix the stalks and slices in a bowl with the onion, garlic, lemon and thyme. Fold in the vinegar and sugar-water, if you like. Season with salt and pepper, transfer to a 1-qt jar, and cover with extra virgin olive oil.
  2. Make sure which the extra virgin olive oil covers the fennel. (Use the bottom of a bowl or possibly other weight to press the vegetables down under the extra virgin olive oil.) Wait several hrs before serving. Store in a closed jar in the refrigerator. More fennel may be added to the same marinade throughout the week.
  3. This recipe yields 1 qt.
  4. Comments: These fennel "pickles" make a deliciously different condiment on the Passover table, and a nice accompaniment to warm and cool dishes and salads. They're even a fiber-rich snack throughout the week, and perfect for pasta throughout the year.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 63g
Recipe makes 8 servings
Calories 20  
Calories from Fat 1 5%
Total Fat 0.08g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 13mg 1%
Potassium 136mg 4%
Total Carbs 4.16g 1%
Dietary Fiber 1.1g 4%
Sugars 0.94g 1%
Protein 0.56g 1%
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