5 Ingredients
  • 2 fennel bulbs (about 2 pounds), fronds trimmed and reserved
  • About 2 1/2 cups olive oil
  • Salt and freshly ground black pepper
  • 1 1/4 teaspoons red pepper flakes
  • 1/3 cup freshly grated Parmesan cheese
Nutrition
870
44% daily value
6 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

142% 92

Saturated

68% 14

Trans

- 0

Monounsaturated

- 66

Polyunsaturated

- 10

Carbs

4% 12

Carbs (net)

- 7

Fiber

20% 5

Sugars

- 6

Sugars, added

- 0

Protein

8% 4

Cholesterol

1% 4

Sodium

24% 578

Calcium

15% 153

Magnesium

7% 30

Potassium

14% 650

Iron

10% 2

Zinc

4% 0

Phosphorus

17% 121

Vitamin A

10% 94

Vitamin C

20% 18

Thiamin (B1)

2% 0

Riboflavin (B2)

6% 0

Niacin (B3)

6% 1

Vitamin B6

7% 0

Folate equivalent (total)

10% 42

Folate (food)

- 42

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

93% 14

Vitamin K

126% 151
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