Completely vegetarian, the savory fennel and potatoes side dish recipe is prepared in just a few minutes.
Usually, we tend to eat raw fennel because it is rich in fiber, very digestible, and low in calories, and when it comes to side dishes, we make potatoes roasted, steamed, fried, or mashed. But together, fennel with potatoes becomes a truly healthy and low-calorie delicacy.
Additionally, there’s no need to pre-boil anything; proceed with raw vegetables placed directly in the baking tray and season with breadcrumbs and little else, then bake until a nice and inviting crust forms.
To be served alongside seafood or meat dishes, but also great to enjoy in the evening when you want or need to eat light.
Consider this during the holidays to please guests with particular needs (and maybe can’t enjoy all the delicacies on the table) because it is a truly savory side dish!
Prepare the cutting board and turn on the oven; let’s make the savory fennel and potatoes side dish.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 7 Minutes
- Portions: 2 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 17.68 (Kcal)
- Carbohydrates 2.64 (g) of which sugars 0.34 (g)
- Proteins 0.45 (g)
- Fat 0.58 (g) of which saturated 0.09 (g)of which unsaturated 0.02 (g)
- Fibers 0.52 (g)
- Sodium 27.67 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 fennel
- 2 potatoes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon breadcrumbs
- 1 pinch fine salt
- parsley (to taste)
Steps
– Preheat the oven to 392°F
– Wash the potatoes, peel them, and slice them thinly. Soak them in cold water to lose some starch and meanwhile slice the fennel after removing the earthy parts and fronds.
– Drain the potatoes from the water, place them in a container with the fennel, and season with oil, balsamic vinegar, and a pinch of salt. Mix to flavor.
– Line a baking tray with parchment paper, arrange the vegetables, season with parsley, lightly oil and sprinkle with breadcrumbs.
– Bake in a hot oven at 392°F for about 20 minutes or until a crust forms. Serve hot or warm.
