| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 1 | Bulb fennel (about 1 pound) | |
| Salt and pepper to taste; or Mrs. dash | ||
| 1 | tb | Olive oil |
| 1 | lb | Medium red potatoes (about 4) |
INSTRUCTIONS
Per Serving: Cal 87 Fat 2 grams FROM: First, March 1990 (magazine for women) Section: Mediterranean Light Heat oven to 425 degrees. Lightly spray a 2 quart baking dish. Cut off the tops of the fennel but keep the feathery leaves for garnish. Cut fennel into thin slices. Put in prepared baking dish. Sprinkle with seasonings and toss with the oil. Cover tightly with aluminum foil and bake til almost tender. Add thinly sliced potatoes to the fennel, add more seasoning if desired. Cover and bake until potatoes are tender, 20 to 30 minutes. Serve hot or warm. Notes: I haven't made this yet, but I see no reason to cook in two steps. My experience with cooking potatoes in the oven suggests that they will take about the same time as the fennel. I will layer them, after tossing both in the oil and seasonings, then cook them together. I'll let you know when I do it. Posted to Digest eat-lf.v097.n174 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul 10, 1997
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