Directions:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes: Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.23 Kcal (474 kJ) | ||
| Calories from fat | 67.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 12% | |
|---|---|---|---|
| Sodium | 49.29mg | 2% | |
| Potassium | 409.98mg | 9% | |
| Total Carbs | 10.71g | 4% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.6 Kcal (358 kJ) | ||
| Calories from fat | 51.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 12% | |
|---|---|---|---|
| Sodium | 37.26mg | 2% | |
| Potassium | 309.94mg | 9% | |
| Total Carbs | 8.09g | 4% | |
| Sugars | 2.1g | 11% | |
| Dietary Fiber | 2.57g | 14% | |
| Protein | 1.1g | 3% | |
| Vitamin C | 9.6mg | 21% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 6% | |
| Calcium | 38mg | 5% | |
* 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.
Try this similar recipes
-
Southwestern Corn Salad with Pork
Dried ancho chile (about 1 oz) and 16 more.. -
Tuna Chopped Salad
Red onion, thinly sliced, Red wine vinegar and 11 more.. -
Creamy Vegetable Soup
Onion, chopped, Butter or 1/4 cup margarine and 10 more.. -
Creamy Vegetable Soup
Onion, chopped, Margarine or 1/4 cup butter and 10 more.. -
Creamy Vegetable Soup
Onion, chopped, Butter, Sweet potatoes, peeled and chopped and 9 more.. -
Indian-Style Chicken
Onions, thinly sliced, Garlic cloves, minced, Olive oil and 11 more.. -
Reservation Chicken
Onions, Garlic cloves, minced, Cooking oil and 10 more.. -
Quick Tortilla Soup
Onion, chopped and 11 more.. -
Spanish Stuffed Peppers
Onion, finely chopped, Garlic clove, minced, Vegetable oil and 15 more.. -
Cajun Sausage Pasta
Onion, chopped, Garlic cloves, minced, Olive oil and 12 more.. -
Slow Cooker Root Vegetable Tagine
Parsnips, peeled and diced, Turnips, peeled and diced and 12 more.. -
Vegetarian Tagine
Parsnip, peeled and diced, Turnip, peeled and diced and 12 more.. -
Pumpkin And Wheat Berries Soup
Pumpkin (2 lb), Carrots, sliced, Green beans, Leek, sliced and 12 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
