Fennel confit

30 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Cold
Cuisine type: Vegan cuisine
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Water 0.25 l
Sugar 0.2 kg
Lemon 0.1 kg
Fennel bulb 0.2 kg
Elaboration
  • Remove the brown parts of the fennel bulb. Wash and slice with the help of a slicing machine.
  • Scald, rinse (with ice and water) and drain.
  • Make a syrup with water and sugar and cool quickly after it boiling.
  • Cook the fennel in the syrup until it reaches 111 ºC.
  • Store in the refrigerator.

 

Nutritional information (1 portion)
Energy
177.23
kcal
Carbohydrates
43.87
g
Proteins
0.57
g
Lipids
0.13
g
Fiber 1.37 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 21.94 mg
Iron 0.33 mg
Zinc 0.1 mg
Vitamin A 19.49 ug
Vitamin C 11.2 g
Folic acid 11.7 ug
Salt (Sodium) 0.0 mg
Sugars 40.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.