Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Fennel with red onion from the wok
 
 
4 ServingsPTM15 min

Fennel with red onion from the wok


Vegetarian wok dish with fennel, red onion and rosemary.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Clean the fennel tubers, cut off the underside and the stalks and halve the tubers. Cut the halves into thick half rings. Cut the onion into thin parts. Heat the oil in a frying stir fry the fennel and onion 3-4 minutes.
  2. Ris the needles of the sprigs of rosemary. Pour in the wine and add the rosemary. Turn the heat a little lower and let the fennel simmer for another 3-4 minutes, until the wine has evaporated and the fennel is soft and cooked.
  3. Season the fennel mixture to taste with salt and pepper. Delicious with pork chop or roulade.


Nutrition

90Calories
Sodium19% DV445mg
Fat12% DV8g
Protein2% DV1g
Carbs1% DV4g
Fiber20% DV5g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading