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Fennel and Potato Recipe

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Fennel and Potato Recipe

Prep Time: Cook Time:

Ingredients

  • Olive oil | 0.50 cup
  • Potato, skin, raw | 4.00 medium
  • Fennel, bulb, raw | 2.00 bulb
  • Carrots, raw | 4.00 medium
  • Balsamic vinegar | 4.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 414.36 mg

Fat per serving: 29.03 g

Saturated fat per serving: 4.00 g

Protein per serving: 5.96 g

Sodium per serving: 160.95 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Scrub and cube the potatoes; slice the bulbs; grate carrots into thin strips.
  2. Place the potatoes on a tray and pour over a ¼ cup of olive oil. Place in the oven set to 350°F for 30 minutes.
  3. When the potatoes have been in the oven for 20 minutes. Place the carrots and fennel under a grill on medium heat for 10 minutes.
  4. When the vegetables are done roasting, transfer to a bowl and add the vinegar, olive oil, salt and pepper as per taste. Serve.

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