Directions:
- Slice the carrots 1/2-inch thick on an angle.
- Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
- Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.5 Kcal (458 kJ) | ||
| Calories from fat | 44.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 8% | |
|---|---|---|---|
| Sodium | 91.56mg | 4% | |
| Potassium | 596.37mg | 13% | |
| Total Carbs | 15.41g | 5% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 1.8g | 4% | |
| Vitamin C | 16.5mg | 28% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.8mg | 5% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 60.12 Kcal (252 kJ) | ||
| Calories from fat | 24.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 8% | |
|---|---|---|---|
| Sodium | 50.27mg | 4% | |
| Potassium | 327.45mg | 13% | |
| Total Carbs | 8.46g | 5% | |
| Sugars | 2.77g | 20% | |
| Dietary Fiber | 2.77g | 20% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 9.1mg | 28% | |
| Vitamin A | 0.4mg | 24% | |
| Iron | 0.5mg | 5% | |
| Calcium | 38.3mg | 7% | |
* 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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