Directions:
- Cook fennel and onion in 2 tbsp. extra-virgin olive oil in a large frying pan over medium-low heat until well caramelized, about 30 minutes. Add saffron, cayenne, and paprika; cook until fragrant, 1 minute.
- Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.
- Note: Nutritional analysis is per tbsp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1107.33 Kcal (4636 kJ) | ||
| Calories from fat | 955.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.18g | 163% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 1747.65mg | 73% | |
| Potassium | 807.58mg | 17% | |
| Total Carbs | 37.94g | 13% | |
| Sugars | 8.91g | 36% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 27.2mg | 45% | |
| Iron | 2.2mg | 12% | |
| Calcium | 103mg | 10% | |
| Amount Per 100 g | |||
| Calories | 211.46 Kcal (885 kJ) | ||
| Calories from fat | 182.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.28g | 163% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 333.74mg | 73% | |
| Potassium | 154.22mg | 17% | |
| Total Carbs | 7.25g | 13% | |
| Sugars | 1.7g | 36% | |
| Dietary Fiber | 1.43g | 30% | |
| Protein | 0.97g | 10% | |
| Vitamin C | 5.2mg | 45% | |
| Iron | 0.4mg | 12% | |
| Calcium | 19.7mg | 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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