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Fennel ,by 2, about 800g


The perfume of anise….

Conservation: 1 week in the refrigerator in an hermetic box.

Preparation :  Cut the stems (useful to perfume  sauces),  slice the base (the core),  wash with large water. Divide the bulb into 2 or 4 to cook it. Detail inf dices or fine plates to eat raw .

Cooking: 30 to 45 mns in lightly salted ebullient water, 45 mns braised in a stew-pan or in furnace, 10 to 15 mns in pressure-cooker, 15 mns with the microwaves for 800g :  cut in slices, add some water,  cover, mix on mid-cooking.

Nutrition: energetic low value, 25 kcal for 100g. Source of fibres, rich in vitamin C, E, source of iron, potassium .

Current Reviews: 5
This product was added to our catalog on Monday 17 September, 2007.
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