Sautéed Fennel Stew
A delightful and aromatic dish featuring tender fennel bulbs, simmered in a flavorful tomato and white wine sauce.
Ingredients
| 2 | medium fennel bulbs, trimmed and sliced lengthwise |
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| 1 | medium onion, chopped |
| 2 | garlic cloves, chopped |
| 1⁄2 | cup white wine |
| 3 | medium ripe tomatoes, grated |
| 1 | tablespoon cooking oil |
| salt |
Instructions
| 1. | Begin by thoroughly washing the fennel bulbs. Trim off the stalks and greens, then slice them lengthwise. Set aside. |
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| 2. | In a frying pan over moderate heat, heat the cooking oil. |
| 3. | Chop the medium onion and garlic cloves, then add them to the pan. Cook until the onion and garlic turn a slight brown color, stirring occasionally. |
| 4. | Add the sliced fennel bulbs and continue cooking for about 8-10 minutes. |
| 5. | Grate the medium ripe tomatoes and incorporate them into the pan. Allow it to simmer for approximately 10 minutes. |
| 6. | Pour in the white wine and let it simmer for another 10 minutes. |
| 7. | Season with salt to taste, stirring gently. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 121.1 kcal |
| Protein | 2.6 g |
| Fat | 3.9 g |
| Carbohydrates | 16.2 g |
| Fiber | 5.2 g |
| Sugar | 3.9 g |
Published on Jul 19, 2024 by Luminița