Compatible versions
Velouté d'aubergine, fenouil et tomates fondantes, estragon et basilic
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Le consommé de fenouil
- 1 bulbe de fenouil
- 900 g d'eau
Le velouté et sa garniture
- 300 - 400 g d'aubergine, épluchée et coupée en cubes (2-3 cm)
- 50 g d'huile d'olive
- 5 pincées de fleur de sel, à ajuster en fonction des goûts
- 3 c. à café d'estragon frais, grossièrement haché
- 3 c. à café de basilic frais, grossièrement haché
- 350 g de tomates, coupées en tranches d'1 cm (3 tomates env.)
- 6 pincées de poivre moulu, à ajuster en fonction des goûts
- Nutrition
- per 1 portion
- Calories
- 686.8 kJ / 166 kcal
- Protein
- 2.8 g
- Carbohydrates
- 6.3 g
- Fat
- 13 g
- Saturated fat
- 1.5 g
- Fiber
- 5.5 g
- Sodium
- 279.5 mg
In Collections
Alternative recipes
/search/en-US?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r417771