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DrMark
Potato and fennel
Casserole with potatoes, fennel, garlic, whipped cream and Parmesan cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the potatoes and fennel tubers and cut into thin slices. Divide the potato and fennel in layers over the oven dish. Start and finish with potato and sprinkle the layers with pepper and salt if necessary.
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Squeeze the garlic and divide between the layers. Pour the cream over it and sprinkle with the cheese. Cover with aluminum foil.
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Bake in the oven for about 45 minutes until done. Remove the foil for a crispy crust the last 10 min. Tasty with fried cod.
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Nutrition
410Calories
Sodium3% DV65mg
Fat40% DV26g
Protein20% DV10g
Carbs11% DV34g
Fiber20% DV5g
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