Directions:
- Heat olive oil in a large saucepan over medium heat. Add leek, onion, fennel bulb, celery, and garlic halves; cover, reduce heat to low, and cook 45 minutes, stirring frequently. Add 2 cups water and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Strain mixture through a sieve into a bowl, and discard solids.
- Note: Refrigerate the remaining Vegetable Nage in an airtight container for up to 1 week, or freeze it for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.03 Kcal (611 kJ) | ||
| Calories from fat | 47.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Sodium | 47.34mg | 2% | |
| Potassium | 442.98mg | 9% | |
| Total Carbs | 22.5g | 7% | |
| Sugars | 6.97g | 28% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 2.4mg | 13% | |
| Calcium | 107.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 43.61 Kcal (183 kJ) | ||
| Calories from fat | 14.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 8% | |
|---|---|---|---|
| Sodium | 14.14mg | 2% | |
| Potassium | 132.28mg | 9% | |
| Total Carbs | 6.72g | 7% | |
| Sugars | 2.08g | 28% | |
| Dietary Fiber | 1.37g | 18% | |
| Protein | 0.93g | 6% | |
| Vitamin C | 7.5mg | 42% | |
| Iron | 0.7mg | 13% | |
| Calcium | 32.2mg | 11% | |
* 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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