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Fennel, Baby Beets, And Jacket Potatoes

Kebab.King's picture
Ingredients
  New potatoes 8 , parboiled until almost fork-tender (With Skins On)
  Fennel bulbs 4 Medium, parboiled, leaves discarded, cut in quarters
  Baby beets 12 Small, parboiled until almost fork-tender, peeled
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Anise seeds 1⁄2 Teaspoon
  Canola oil 1 Tablespoon (For Brushing Skewers And Grid)
  Blue cheese 1⁄3 Cup (5.33 tbs), crumbled (For Garnish)
  Toasted pine nuts 1⁄4 Cup (4 tbs) (For Garnish)
Directions

Thread skewers, alternating potatoes, fennel, and beets, ending with a potato.
Mix oil with anise seeds.
Brush vegetables.
Preheat the grill.
Set skewers on grid over ashen coals.
Grill kabobs until vegetables are tender, turning and brushing frequently.
Place skewers on a serving dish and sprinkle with crumbled cheese and toasted pine nuts

Recipe Summary

Method: 
Grilling

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2329 Calories from Fat 946

% Daily Value*

Total Fat 106 g162.8%

Saturated Fat 13.3 g66.4%

Trans Fat 0.1 g

Cholesterol 25.5 mg8.5%

Sodium 5070.4 mg211.3%

Total Carbohydrates 306 g101.9%

Dietary Fiber 82.5 g329.8%

Sugars 84.2 g

Protein 52 g104.8%

Vitamin A 38.7% Vitamin C 420%

Calcium 103.1% Iron 108.5%

*Based on a 2000 Calorie diet

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Fennel, Baby Beets, And Jacket Potatoes Recipe