Roast Minted New Potatoes And Fennel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 1 | Fennel bulb | |
| 1 | lb | Small white new potatoes |
| 1/4 | c | Virgin olive oil, plus |
| Coarse salt and ground | ||
| pepper to taste | ||
| 1 | t | Garlic, finely minced |
| 1/4 | c | Choppen fresh mint |
INSTRUCTIONS
Preheat oven to 350 degree. Cut fennel bulb in hald and remove the bottom. Slice in 1/4 to /12 inch pieces lengthwise. Add to potatoes in a bowl. Toss with oil and salt and pepper. Lay in a single layer in a baking sheet and roast in the oven for 1 a 1/2 hours or until tende. Cut potatoes in half, return to potatoes in a bowl and toll with garlic, and mint. Serves 6. Note: Basil, Igor's replacement, does not like to be referred to as "Igor Jr.".He says that his father's name was Boris and His mother was named Samantha. He was not happy at being restrained so he couldn't go and seek revenge. Posted to Kitmailbox Digest by CHICAGOAAA@aol.com on Mar 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 296.4mg
Potassium: 120.2mg
Carbohydrates: 4.5g
Fiber: 2.6g
Sugar: <1g
Protein: 1.2g