Photo: Lars Blankers
Marinated Potatoes and Fennel Recipe
7 ingredients
12 servings
openrecipes
This recipe, contributed to CHOW by San Francisco chef Traci Des Jardins, is great when served with Cured Salmon, but it's equally delicious on its own.
Estimated Nutrition (whole recipe, rough)
361
Calories
7g
Protein
14g
Fat
55g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Rose | not in our table | 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 pounds assorted heirloom potatoes, such as Yellow Finn, Rose Finn, Yukon Gold, or Red Bliss
- 2 cups thinly sliced sweet onion, such as Vidalia
- 1 bunch celery, trimmed, strings removed, and thinly sliced
- 2 fennel bulbs, stalks removed, halved lengthwise, and thinly sliced
- 1/2 cup red wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh Italian parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes