Ingredients:
- 1 fennel bulb, trimmed, and very thinly sliced (reserve 2 tbsp of feathery top)
- salt , as needed, to taste
Directions:
- In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.
- Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes.
- Mash potatoes right in the broth mixture in the saucepan with a masher.
- Stir in celery-fennel mixture. Heat through. Season with pepper and salt.
- Chop reserved fennel tops and use to garnish each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.88 Kcal (858 kJ) | ||
| Calories from fat | 92.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.28g | 16% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 874.88mg | 36% | |
| Potassium | 478.88mg | 10% | |
| Total Carbs | 22.79g | 8% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 3.28g | 13% | |
| Protein | 3.9g | 8% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 2mg | 11% | |
| Calcium | 51.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 81.3 Kcal (340 kJ) | ||
| Calories from fat | 36.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 16% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 1% | |
| Sodium | 347.16mg | 36% | |
| Potassium | 190.02mg | 10% | |
| Total Carbs | 9.04g | 8% | |
| Sugars | 1.65g | 17% | |
| Dietary Fiber | 1.3g | 13% | |
| Protein | 1.55g | 8% | |
| Vitamin C | 3.6mg | 15% | |
| Iron | 0.8mg | 11% | |
| Calcium | 20.3mg | 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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