Try this Baked Potatoes with Fennel recipe, or contribute your own.
Suggest a better descriptionPer 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 havent 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. Ill let you know when I do it. Posted to Digest eat-lf.v097.n174 by "Tina D. Bell"
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 5 | ||
Calories from Fat: 5 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 5
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