Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
355
Calories
6g
Protein
18g
Fat
47g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 garlic cloves, peeled, smashed
- 4 2-inch-long fresh rosemary sprigs
- 2 1/4 cups heavy whipping cream
- 2 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon ground white pepper
- 2 large fresh fennel bulbs with fronds
- 3 1/2 pounds medium russet potatoes
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes