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Fennel Sauce

the.instructor's picture
Ingredients
  Canned cream of celery soup 10 Ounce (284 Milliliter)
  Milk 5 Ounce (140 Milliliter)
  Fennel bulb 60 Milliliter, blanched and diced (1/4 Cup)
  Cooked cappelletti 2 Cup (32 tbs)
Directions

–  In a saucepan, heat cream of celery and milk, add the diced fennel, and cook for 5 minutes. Stir in the cappelletti and heat it in the sauce for a few minutes. Blend for 20 seconds and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1666 Calories from Fat 142

% Daily Value*

Total Fat 55 g83.9%

Saturated Fat 19.4 g97.2%

Trans Fat 0 g

Cholesterol 14.2 mg4.7%

Sodium 2487.9 mg103.7%

Total Carbohydrates 216 g72%

Dietary Fiber 10.4 g41.7%

Sugars 10.3 g

Protein 78 g156.4%

Vitamin A 21.6% Vitamin C 12%

Calcium 24.7% Iron 2.7%

*Based on a 2000 Calorie diet

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Fennel Sauce Recipe