| 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.
A Message from our Provider:
“A family altar can alter a family.”