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Kim Y
Stewed fennel
Italian stewed fennel with Pecorino Romano cheese and capers.
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Ingredients
Directions
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Bring the water to the boil with the bouillon tablet.
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Meanwhile cut the fennel into slices. Heat the oil in a frying pan, add the fennel and cook over medium heat for 5 min. Change regularly.
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Add the stock and simmer for 10 minutes on low heat with the lid on the pan.
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Let the capers drain. Scoop the capers through the fennel and scrape the cheese just before serving.
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Nutrition
120Calories
Sodium22% DV520mg
Fat12% DV8g
Protein12% DV6g
Carbs1% DV4g
Fiber16% DV4g
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