| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2bl | 1 | servings | ||
INGREDIENTS
| 2 | Fennel bulbs | |
| 1 1/2 | tb | Virgin olive oil |
| 30 | g | Butter |
| 2 | md | Potatoes |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
When baked the fennel becomes deliciously sweet.This dish is a good accompaniment for chicken or fish. To trim fennel, remove hard base and any bruised outside leaves. Cut into thin lengthwise slices then rinse in cold water. Scatter over the base of a buttered baking dish. Drizzle with 1 tablespoon oil and dot with butter. Bake in a hot oven (200 deg C) for 20 minutes, turning fennel over with a spatula 1/2 way through cooking. Meanwhile, peel potatoes and cut into thin slices. Add to baking dish and mix with fennel. Drizzle with more oil then season with salt and freshly milled black pepper. Cover with foil and bake for a further 30 to 45 minutes, removing foil during last 15 minutes. Serve hot sprinkled with chopped parsley. Serves 4. Converted by MC_Buster. Per serving: 735 Calories (kcal); 46g Total Fat; (53% calories from fat); 11g Protein; 78g Carbohydrate; 66mg Cholesterol; 510mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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