New Potato And Fennel Bake With Parmesan

DRIZZLE AND DIP
9Ingredients
65Minutes
370Calories

Ingredients

US|METRIC
  • 550 grams new potatoes (I used the Mediterranean potatoes from Woolies)
  • 6 fennel bulbs (baby, about 2 large, roughly chopped)
  • 1 tablespoon fennel leaves (the chopped, and extra for garnish, keep these and use in other dishes)
  • ground nutmeg (a small grating of, pinch)
  • 2 tablespoons chilli (infused oil, I wanted to add a slight kick)
  • 4 tablespoons olive oil (or just use only olive oil)
  • salt
  • freshly ground pepper
  • 1/4 cup freshly grated Parmesan (or Pecorino)
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    NutritionView More

    370Calories
    Sodium21% DV500mg
    Fat25% DV16g
    Protein18% DV9g
    Carbs16% DV49g
    Fiber56% DV14g
    Calories370Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol5mg2%
    Sodium500mg21%
    Potassium2080mg59%
    Protein9g18%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber14g56%
    Sugars2g4%
    Vitamin A10%
    Vitamin C120%
    Calcium25%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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