Fennel with Parsley, Parmesan, and Lemon recipes

Fennel with Parsley, Parmesan, and Lemon recipes
8 Ingredients
  • 1 fennel bulb, trimmed, reserving 1 to 2 tablespoons fronds
  • 1 fennel bulb, trimmed, reserving 1 to 2 tablespoons fronds
  • 2 tablespoons fresh lemon juice
  • 1/2 cup parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • coarse salt
  • ground pepper
  • 1/3 cup shaved Parmesan
Nutrition
138
7% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

15% 10

Saturated

13% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

3% 10

Carbs (net)

- 6

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

10% 5

Cholesterol

2% 6

Sodium

14% 344

Calcium

18% 182

Magnesium

7% 29

Potassium

12% 548

Iron

8% 1

Zinc

5% 1

Phosphorus

18% 129

Vitamin A

12% 107

Vitamin C

30% 27

Thiamin (B1)

2% 0

Riboflavin (B2)

6% 0

Niacin (B3)

6% 1

Vitamin B6

6% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

168% 201
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