Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
325
Calories
6g
Protein
14g
Fat
47g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small fennel bulbs with fronds
- 2 tablespoons olive oil
- 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- 1 garlic clove, chopped
- 1/4 cup coarsely chopped fresh Italian parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes