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Associate.com - Share Your Recipe!

Recipe Name: Fennel Nicoise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3 Heads Florence fennel
Finocchio
2 Onions
2 Garlic cloves
5 Tablespoon(s) Olive oil
1 Pound(s) Tomatoes
1/4 Pint(s) Dry white wine
1 Pinch(s) Thyme
Salt & pepper
Directions:
Trim the fennel & cut each head into quarters. Boil in salted water
for10 minutes & drain very well.Chop the onions & garlic finely. Heat
the oil & saute them until theyrae golden & soft. Add the fennel &
stir well over low heat.Skin the tomatoes, remove the seeds, chop the
flesh roughly & add to thesaute mixture.Add the wine, thyme, salt &
pepper. Stir well, cover & simmer for 1hour. Put into a serving dish &
chill before serving.Mary Norwak, "Salads"File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 217
Calories From Fat: 151
Total Fat: 17.1g
Cholesterol: 0mg
Sodium: 166.5mg
Potassium: 321mg
Carbohydrates: 11g
Fiber: 2.1g
Sugar: 5.3g
Protein: 1.6g


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