Slow-Confit Fennel with Citrus and Pistachios
50 min 1 serving 390 kcal · 12 g proteinLevel: Expert
The nutritionist's note
Confiting at 90 °C breaks down the fennel's fibers without browning it: the texture turns silky and its slight bitterness vanishes. Little oil is absorbed at this temperature, unlike frying.
Ingredients
1 serving
- fennel400 g
- orange120 g
- lemon60 g
- pistachios25 g
- olive oil15 g
Method
- 1
Cut the fennel bulbs into even wedges.
- 2
Confit them for 40 minutes at 90 °C in a little olive oil with the citrus zests.
- 3
Separately reduce the orange and lemon juice to a light syrup.
- 4
Plate the fennel with the reduction spooned over and crushed pistachios scattered on top.
Nutrition facts
per serving
| Energy | 390 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 38 g |
| Fat | 22 g |
| Fibre | 13 g |
| Iron | 3 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- tree nuts
Always check the labels of your products.
