Try this New Potato, Fennel, Onion and Mushroom Pie with Mozzarella recipe, or contribute your own.
Suggest a better description1. Cook the potatoes in salted boiling water for 10-15 minutes, until tender. Drain, then push through a sieve. 2. Preheat the oven to 200C/400F/Gas 6. 3. Cook the roughly chopped fennel in salted boiling water for about 7 minutes, until tender, then drain. 4. Heat the oil in a frying pan, add the onions and fry for 5-10 minutes. Add the garlic and cook for a further 1 minute. Add the mushrooms and cook for a further 2 minutes. Season. 5. Sprinkle half the breadcrumbs over the base of a shallow ovenproof dish. Add half the mushrooms and onions, fennel, parsley, basil, mozzarella and cheddar cheeses and potatoes in layers. Repeat these layers, finishing with a layer of potatoes, and sprinkling over the remaining breadcrumbs. 6. Bake for 20 minutes until golden and bubbling. Serve straight from the oven with a crisp green salad. NOTES : This recipe is typical of Apulia in southern Italy. Recipe by: Tesco Vegetarian Summer Collection, Summer 1997 Posted to MC-Recipe Digest V1 #634 by Kerry Erwin
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Serving Size: 1 Serving (725g) | ||
Recipe Makes: 4 | ||
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Calories: 515 | ||
Calories from Fat: 114 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 40mg | 12 % | |
Sodium 560.3mg | 19 % | |
Potassium 2097mg | 55 % | |
Total Carbohydrate 77.7g | 23 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 64.6g | ||
Protein 26g | 37 % | |
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: 515
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