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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 4.5 g
  • Cholesterol: 5.8 mg
  • Sodium: 418.3 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 7.3 g
  • Protein: 6.8 g

View full nutritional breakdown of fennel & potato bake calories by ingredient
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fennel & potato bake

Submitted by: ANDALEX

Introduction

this is my (very slightly) adapted version of clean eating magazine's recipe of the same name. the original can be found at http://www.cleaneatingmag.com/Recipes/Reci
pe/Fennel-Potato-Bake.aspx.

the only changes i made were to use two small fennel bulbs instead of one medium (all that was available to me at the time), two large potatoes instead of medium to make up the volume difference, and 1/4 cup sour cream instead of 1/3, to make it easier to divide into individual servings for lunches. instead of alternating potato and fennel when putting the dish together, i used two potato slices for each fennel layer. it made a great side dish.
this is my (very slightly) adapted version of clean eating magazine's recipe of the same name. the original can be found at http://www.cleaneatingmag.com/Recipes/Reci
pe/Fennel-Potato-Bake.aspx.

the only changes i made were to use two small fennel bulbs instead of one medium (all that was available to me at the time), two large potatoes instead of medium to make up the volume difference, and 1/4 cup sour cream instead of 1/3, to make it easier to divide into individual servings for lunches. instead of alternating potato and fennel when putting the dish together, i used two potato slices for each fennel layer. it made a great side dish.

Number of Servings: 4

Ingredients

    1.5 cups low sodium chicken broth
    2 small fennel bulbs
    2 large potatoes, peels on
    2 tsp olive oil
    salt and pepper to taste
    4 sprigs fresh thyme
    2 cloves garlic, thinly sliced
    1 lemon, zested and juiced, divided
    1/4 cup low fat sour cream
    3 green onions, thinly sliced

Directions

i have copied and pasted these instructions directly from the original recipe.

INSTRUCTIONS:

Preheat oven to 375F. In a small saucepan, bring broth to a boil over high heat. Reduce heat to medium-high and simmer for about 6 minutes, until reduced to 1 cup. Remove from heat and set aside.
Using a mandolin or very sharp knife, cut fennel and potatoes into 1/8-inch-thick slices, keeping them in separate bowls. Toss potatoes with oil and season with salt and pepper.
Lay thyme sprigs in the bottom of an 8.5 x 11 x 2-inch oven-safe baking dish. Scatter garlic over thyme. Arrange 2 rows of alternating slices of potato and fennel in dish until all vegetables are used, overlapping each slice so that they lie at a 45-degree angle.
Sprinkle vegetables with lemon zest and pour reduced broth and lemon juice into baking dish. Cover dish with foil and roast in oven for 50 minutes or until potatoes are tender when pierced with a fork. Remove foil and continue to roast for about 6 to 8 minutes to allow potatoes to brown a bit.
Remove dish from oven. Transfer vegetables to a serving platter, discard thyme and drizzle all liquid from dish over top. Serve immediately with sour cream and sprinkle green onions over top.


Serving Size:4 servings






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