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 | 217.78 Kcal (912 kJ) | ||
| Calories from fat | 99.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Sodium | 644.74mg | 27% | |
| Potassium | 559.84mg | 12% | |
| Total Carbs | 27.97g | 9% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 5.94g | 24% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.7mg | 10% | |
| Calcium | 71.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 86.51 Kcal (362 kJ) | ||
| Calories from fat | 39.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 17% | |
|---|---|---|---|
| Sodium | 256.11mg | 27% | |
| Potassium | 222.39mg | 12% | |
| Total Carbs | 11.11g | 9% | |
| Sugars | 3.3g | 33% | |
| Dietary Fiber | 2.36g | 24% | |
| Protein | 0.84g | 4% | |
| Vitamin C | 9.7mg | 41% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.7mg | 10% | |
| Calcium | 28.5mg | 7% | |
* 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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