Stuffed Fennel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 9.46 g | (10 %) | ||
| Fat | 13.59 g | (12 %) | ||
| Carbohydrates | 33.43 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.81 g | (29 %) |
| Vitamin A | 335.48 mg | (41,935 %) | ||
| Vitamin D | 0.48 μg | (2 %) | ||
| Vitamin E | 1.66 mg | (14 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 3.22 mg | (27 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 79.94 μg | (27 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 0.79 μg | (2 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 42.23 mg | (44 %) | ||
| Potassium | 1,399.86 mg | (35 %) | ||
| Calcium | 253.98 mg | (25 %) | ||
| Magnesium | 59.38 mg | (20 %) | ||
| Iron | 2.32 mg | (15 %) | ||
| Iodine | 7.41 μg | (4 %) | ||
| Zinc | 1.25 mg | (16 %) | ||
| Saturated fatty acids | 8.31 g | |||
| Cholesterol | 40.37 mg |
Ingredients
- Ingredients
- 300 grams small potatoes
- 4 medium sized Fennel bulb
- 2 garlic cloves
- 125 milliliters milk
- 2 Tbsps butter
- 50 grams freshly grated Gouda
- salt
- peppers (freshly grated)
- 200 milliliters Vegetable broth
- 1 Tbsp melted butter
Preparation steps
Rinse the potatoes and cook unpeeled in water for about 20 minutes. Rinse and peel the fennel and set aside the tender greens. Cut the potatoes in half and remove the peel. Cook the fennel halves in salt water for 6-8 minutes until al dente. Rinse with cold water and drain.
Peel garlic. Chop the fennel leaves for garnished.
Heat the milk. Peel the potato and mash with the milk and butter with a potato masher. Process into a puree. Press in the garlic and stir in the cheese. Fold in the chopped fennel leaves and season with salt and pepper. Fill the fennel halves.
Place the stuffed fennel halves next to each other in a greased baking dish. Pour in the broth and distribute the remaining fennel flesh in the dish. Mix the potato filling with the melted butter. Bake the fennel in a preheated oven at 200°C (approximately 400°F) for about 25 minutes. Serve sprinkled with the soft fennel leaves.
