Directions:
- Preheat oven to 475°. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Thinly slice bulb.
- Add oil to a 9-inch cast-iron skillet. Arrange half of potato slices in skillet. Layer with fennel slices and remaining potatoes. Sprinkle with thyme, salt, and pepper. Cover with aluminum foil.
- Bake at 475° for 35 minutes. Uncover and bake 15 more minutes or until vegetables are browned. Serve hot or at room temperature. If desired, transfer to serving bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1083.22 Kcal (4535 kJ) | ||
| Calories from fat | 378.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.07g | 65% | |
|---|---|---|---|
| Sodium | 3773.53mg | 157% | |
| Potassium | 5121.36mg | 109% | |
| Total Carbs | 162.62g | 54% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 25.67g | 103% | |
| Protein | 20.69g | 41% | |
| Vitamin C | 112.3mg | 187% | |
| Iron | 11.8mg | 66% | |
| Calcium | 219.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 90.67 Kcal (380 kJ) | ||
| Calories from fat | 31.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 65% | |
|---|---|---|---|
| Sodium | 315.84mg | 157% | |
| Potassium | 428.66mg | 109% | |
| Total Carbs | 13.61g | 54% | |
| Sugars | 0.76g | 36% | |
| Dietary Fiber | 2.15g | 103% | |
| Protein | 1.73g | 41% | |
| Vitamin C | 9.4mg | 187% | |
| Iron | 1mg | 66% | |
| Calcium | 18.3mg | 22% | |
* 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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