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Ingredients
- 15mls olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500g tomatoes, roughly chopped
- 1.25mls sugar - I used fructose
- 15mls red wine vinegar
- 125mls vegetable stock
- salt and freshly ground black pepper to season
- 30mls chopped fennel fronds
- 5g butter
- 1 large fennel bulb, sliced
- 15mls white wine
- Parmesan cheese for grating
View Full Recipe at Lavendar and Lime
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 901g | |
| Calories 364 | |
| Calories from Fat 168 | 46% |
| Total Fat 19.12g | 24% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 643mg | 27% |
| Potassium 1963mg | 56% |
| Total Carbs 44.2g | 12% |
| Dietary Fiber 12.5g | 42% |
| Sugars 18.46g | 12% |
| Protein 7.57g | 12% |
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