Bombay Fennel Recipe

Summary

CuisineCourse
VegetarianMain Ingredient

Ingredients

 Butter2 Tablespoon
 Fennel bulbs2 , sliced to make 6 cups
 Onion1 Medium, sliced
 Finely chopped fresh ginger1 Tablespoon
 Ground coriander2 Teaspoon
 Ground cumin1 1⁄2 Teaspoon
 Cayenne pepper1⁄2 Teaspoon
 Turmeric1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Green onions4 , chopped (Green And White Parts)
 Vegetable oil2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 619 Calories from Fat 341

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 17.1 g85.5%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 756.1 mg31.5%

Total Carbohydrates 69 g23.1%

Dietary Fiber 25.4 g101.6%

Sugars 10.4 g

Protein 11 g22.4%

Vitamin A 86.8% Vitamin C 164.5%

Calcium 43.3% Iron 53.5%

*Based on a 2000 Calorie diet

Directions

1. In a large skillet over low heat, melt butter; add fennel and onions, stirring for 1 minute. Cover and cook slowly about 30 minutes, until tender crisp, stirring occasionally. Set aside.
2. In a small bowl, combine ginger, coriander, cumin, cayenne, turmeric, salt and green onions.
3. In a small skillet, heat oil over low heat; add ginger mixture and cook about 5 minutes until fragrant.
4. Remove and add to fennel, mixing well. Cook an additional 5 minutes. Serve immediately.
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