Fennel with orange and dill — Guac
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Macros (per serving)

Fat

34%

(7 g)

Protein

6%

(3 g)

Carbs

60%

(27 g)

17 g Net,

10 g Fiber

185 Calories (per serving)

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Vegetable Dishes

Fennel with orange and dill

Ingredients

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Fennel bulb

2 pieces

Coconut oil

1 Tbsp

Orange

1 piece

Fresh dill

3 Tbsp

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

15 min

1

Squeeze the juice from the orange and also use grate the orange to get the zest.

2

Wash the fennel and cut off the dry bottom (approximately ⅕ inch, not too much!). Cut both fennel bulbs into parts as shown in the photo; so they do not fall apart during baking.

3

Heat the coconut oil in a deep frying pan and fry the fennel parts for 2 minutes over medium heat. Turn them over and pour in the orange juice, together with ⅓ cup of water.

4

Reduce the heat to low, put a lid on the pan and let the fennel simmer for 10-12 minutes.

5

Garnish with the orange zest and fresh dill. Enjoy your meal!

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Details

Allergens

Fruit, Citrus

Diet

Paleo, Vegetarian

Course

Lunch, Snack, Side dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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