Directions:
- Bring pot of water to a rolling boil.
- Drop in fennel quarters or whole baby bulbs. Return to boil and cook, uncovered, for about 10 minutes, until the fennel is tender.
- Drain and set aside.
- In a frying pan large enough to hold all the fennel, heat olive oil over medium-low heat and add garlic, anchovies and chile pepper.
- Cook gently until garlic has softened.
- Mash the anchovy bits into the oil to make a paste.
- Add fennel and continue cooking, stirring to coat the fennel with the garlicky, peppery oil.
- Cook together, stirring occasionally, for an additional 5 minutes.
- Spoon fennel from pan onto a serving plate, and sprinkle with freshly ground pepper. Serve hot, or let cool to slightly warmer than room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.33 Kcal (634 kJ) | ||
| Calories from fat | 88.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Sodium | 102.19mg | 4% | |
| Potassium | 825.49mg | 18% | |
| Total Carbs | 14.48g | 5% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 2.12g | 4% | |
| Vitamin C | 29.3mg | 49% | |
| Iron | 2mg | 11% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 72.03 Kcal (302 kJ) | ||
| Calories from fat | 42.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 15% | |
|---|---|---|---|
| Sodium | 48.64mg | 4% | |
| Potassium | 392.89mg | 18% | |
| Total Carbs | 6.89g | 5% | |
| Sugars | 0.1g | 1% | |
| Dietary Fiber | 2.83g | 24% | |
| Protein | 1.01g | 4% | |
| Vitamin C | 13.9mg | 49% | |
| Iron | 1mg | 11% | |
| Calcium | 47mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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