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
1305
65% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian, gluten-​free
     

Fat

212% 138

Saturated

102% 20

Trans

- 0

Monounsaturated

- 99

Polyunsaturated

- 15

Carbs

6% 18

Carbs (net)

- 10

Fiber

30% 7

Sugars

- 9

Sugars, added

- 0

Protein

13% 6

Cholesterol

2% 6

Sodium

36% 867

Calcium

23% 230

Magnesium

11% 45

Potassium

28% 975

Iron

15% 3

Zinc

5% 1

Phosphorus

26% 182

Vitamin A

16% 140

Vitamin C

46% 28

Thiamin (B1)

2% 0

Riboflavin (B2)

7% 0

Niacin (B3)

8% 2

Vitamin B6

7% 0

Folate equivalent (total)

16% 63

Folate (food)

- 63

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

104% 21

Vitamin K

283% 226
Comments
 
×