Fennel puree — Meal
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Macros (per serving)

Fat

35%

(7 g)

Protein

8%

(4 g)

Carbs

57%

(25 g)

15 g Net,

10 g Fiber

179 Calories (per serving)

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Oven dish

Vegetable Dishes

Fennel puree

Ingredients

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Fennel bulb

3 pieces

Garlic

4 cloves

Coconut oil

1 Tbsp

Apple cider vinegar

2 tsp

Fresh dill

2 Tbsp

Black pepper

to taste

Salt

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

35 min

1

Preheat the oven to 390°F and line a baking sheet with aluminum foil.

2

Wash the fennel, remove approximately ½ inch from the bottom and cut into strips. Place the strips on the baking sheet, together with the peeled garlic cloves.

3

Divide the coconut oil over the fennel and garlic and mix it by hand so all vegetables have a layer of oil. Bake the fennel and garlic until soft in 35 minutes.

4

Put the vegetables in a bowl and puree the fennel and garlic with a hand blender until smooth.

5

Stir the apple vinegar, dill, pepper and salt into the puree and serve.

6

This puree is delicious with a piece of fried white fish! (see the photo)

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Details

Allergens

Fruit

Diet

Paleo, Vegetarian

Course

Lunch, Dinner, Side dish

Cooking equipment

Blender, Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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