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Epinards, fenouil et olives vapeur (Christophe Aribert)
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Ingredients
- 1 bulbe de fenouil
- 10 g de galanga
- 10 g de gingembre frais, râpé
- 10 g de curcuma frais, râpé, et 2 pincées pour les épinards
- 3 pincées de sel, à ajuster en fonction des goûts
- 200 g d'eau
- 3 filets d'huile d'olive
- 50 g d'épinards frais
- 3 olives kalamata dénoyautées
- poivre blanc moulu
- Nutrition
- per 1 portion
- Calories
- 296 kJ / 71 kcal
- Protein
- 2 g
- Carbohydrates
- 4 g
- Fat
- 5 g
- Fibre
- 3 g
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