Fennel, Baby Beets, And Jacket Potatoes
|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)|
Thread skewers, alternating potatoes, fennel, and beets, ending with a potato.
Mix oil with anise seeds.
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
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