Directions:
- Wash and trim fennel bulbs- cut away feathery tops and root end.
- Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
- Drizzle with 2 tbl of olive oil and season with salt and pepper.
- Shave mushrooms into paper thin slices and scatter over fennel.
- Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
- With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173 Kcal (724 kJ) | ||
| Calories from fat | 133.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Sodium | 62.14mg | 3% | |
| Potassium | 549.39mg | 12% | |
| Total Carbs | 9.36g | 3% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 1.4mg | 8% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 110.68 Kcal (463 kJ) | ||
| Calories from fat | 85.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 23% | |
|---|---|---|---|
| Sodium | 39.76mg | 3% | |
| Potassium | 351.5mg | 12% | |
| Total Carbs | 5.99g | 3% | |
| Sugars | 0.36g | 2% | |
| Dietary Fiber | 2.5g | 16% | |
| Protein | 1.13g | 4% | |
| Vitamin C | 11.7mg | 30% | |
| Iron | 0.9mg | 8% | |
| Calcium | 38.2mg | 6% | |
* 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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