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Ingredients
- 2 x Fennel bulbs
- 1 1/2 Tbsp. Virgin extra virgin olive oil
- 30 gm Butter
- 2 med Potatoes
- 2 Tbsp. Minced fresh parsley
Directions
- When baked the fennel becomes deliciously sweet.This dish is a good accompaniment for chicken or possibly fish.
- To trim fennel, remove hard base and any bruised outside leaves. Cut into thin lengthwise slices then rinse in cool water. Scatter over the base of a buttered baking dish. Drizzle with 1 Tbsp. oil and dot with butter. Bake in a warm oven (200 deg C) for 20 min, turning fennel over with a spatula 1/2 way through cooking.
- Meanwhile, peel potatoes and cut into thin slices. Add in to baking dish and mix with fennel. Drizzle with more oil then season with salt and freshly milled black pepper. Cover with foil and bake for a further 30 to 45 min, removing foil during last 15 min. Serve warm sprinkled with minced parsley.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 713g | |
| Calories 747 | |
| Calories from Fat 401 | 54% |
| Total Fat 45.6g | 57% |
| Saturated Fat 18.31g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 372mg | 16% |
| Potassium 2788mg | 80% |
| Total Carbs 80.86g | 22% |
| Dietary Fiber 17.7g | 59% |
| Sugars 2.57g | 2% |
| Protein 11.1g | 18% |
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