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Fennel & Potato Bake
Nb persons: 4
Yield: 7 oz veggies, 2 T sauce, 1 T sour cream
Preparation time: 15 mins
Total time: 1 hr, 15 mins
Source: CE 1/11 @ 39
1.5 cups | low sodium chicken broth |
1 medium | fennel bulb, trimmed |
2 medium | potatoes, (Yukon Gold), unpeeled |
2 t | olive oil |
4 sprigs | thyme |
2 cloves | garlic, thinly sliced |
1 | lemon, zested and juiced |
1/3 cup | low fat sour cream |
3 | green onions, thinly sliced |
Preheat to 375. In a small saucepan, boil broth. Reduce heat to medium-high and simmer for about 6 mins until reduced to 1 cup. Set aside.
Cut fennel and potatoes to 1/8" slices, keeping separate. Toss potatoes with oil and season with salt and pepper.
Lay thyme sprigs on bottom of 8.5" x 11" baking dish. Scatter garlic over thyme. Arrange 2 rows of alternating, overlapping slices of potato and fennel.
Sprinkle veggies with zest and pour lemon juice and reduced broth into baking dish. Cover dish with foil and roast in over for 50 mins or until potatoes are tender. Remove foil and allow potatoes to brown for 6-8 mins. Serve w/sour cream and sprinkle green onions on top.
Nutritional Information (7 oz veggies, 2 T sauce, 1 T sour cream): Calories: 152, Fat: 3g; Sat: 2g; Carbs: 28g; Fiber: 5g; Sugars: 3g; Protein: 5g; Na: 306mg; Chol: 12mg.
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