| 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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