Baked Fennel With Potatoes Recipe – a delicious recipe with Fennel bulbs, Virgin extra virgin olive oil, Butter, Potatoes, parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
When baked the fennel becomes deliciously sweet.This dish is a good accompaniment for chicken or possibly fish.
2
To trim fennel, remove hard base and any bruised outside leaves.
3
Cut into thin lengthwise slices then rinse in cool water.
4
Scatter over the base of a buttered baking dish.
5
Drizzle with 1 Tbsp.
6
oil and dot with butter.
7
Bake in a warm oven (200 deg C) for 20 min, turning fennel over with a spatula 1/2 way through cooking.
8
Meanwhile, peel potatoes and cut into thin slices.
9
Add in to baking dish and mix with fennel.
10
Drizzle with more oil then season with salt and freshly milled black pepper.
11
Cover with foil and bake for a further 30 to 45 min, removing foil during last 15 min.
12
Serve warm sprinkled with minced parsley.
5468
kcal
Calories
613
g
Fat
16
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 x Fennel bulbs, 1 1/2 Tbsp. Virgin extra virgin olive oil, 30 gm Butter, 2 med Potatoes, and more.
Yes, Baked Fennel With Potatoes Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
