Directions:
- Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
- Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
- Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
- Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.19 Kcal (608 kJ) | ||
| Calories from fat | 66.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 11% | |
|---|---|---|---|
| Sodium | 429.83mg | 18% | |
| Potassium | 373.23mg | 8% | |
| Total Carbs | 18.65g | 6% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 16.3mg | 27% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1.2mg | 6% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 86.51 Kcal (362 kJ) | ||
| Calories from fat | 39.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 11% | |
|---|---|---|---|
| Sodium | 256.11mg | 18% | |
| Potassium | 222.39mg | 8% | |
| Total Carbs | 11.11g | 6% | |
| Sugars | 3.3g | 22% | |
| Dietary Fiber | 2.36g | 16% | |
| Protein | 0.84g | 3% | |
| Vitamin C | 9.7mg | 27% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 0.7mg | 6% | |
| Calcium | 28.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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