Try this Roasted Fennel, Green Bean, and Potato Crisps Salad recipe, or contribute your own.
Suggest a better descriptionEMERIL LIVE SHOW #EMIA05 Preheat the fryer. Preheat the oven to 425 degrees F. Toss the fennel with olive oil and season with salt and pepper. Place the fennel bulb on a baking sheet and roast for 45 minutes, or until tender and caramelized. Remove the fennel from the oven and cool. Julienne the fennel bulb. Fry the potatoes for 2 to 3 minutes, or until crispy and golden brown. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. In a saute pan, heat the extra virgin olive oil. When the oil is hot, saute the fennel, green beans and garlic for 1 minute. Season with salt and pepper. In a mixing bowl, toss the sauteed vegetables with the potato crisps. Serve the salad warm or at room temperature. Yield: 6-8 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 258 | ||
Calories from Fat: 187 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 277.8mg | 10 % | |
Potassium 985.8mg | 26 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 11.1g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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