Baked Fennel With Parmesan
Recipe: #2942
November 22, 2011
Categories: Side Dishes, Fennel, 5 Ingredients Or Less, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, more
"Fennel is a wonderful vegetable that is often overlooked. This recipe gives it an extra flavour boost. Do not overcook it, it should still be crisp. Save a frond or two for garnish"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (198.4 g)
- Calories 172.3
- Total Fat - 11.6 g
- Saturated Fat - 7.1 g
- Cholesterol - 39.3 mg
- Sodium - 269.3 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 5.3 g
- Sugars - 0.1 g
- Protein - 6.7 g
- Calcium - 214.1 mg
- Iron - 1.4 mg
- Vitamin C - 20.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Trim off the fronds and remove the outer hollow stalks, trim off the hard bottom and cut the bulb in half, slice thinly Preheat oven 400f
Step 2
Lightly oil an oven proof dish, put in the fennel, season with salt and pepper, pour in the stock and bake uncovered in a 400f oven for 10 minutes
Step 3
Top the fennel with the butter and parmesan cheese Continue baking for a further 15 minutes
Step 4
The stock will have evaporated and the fennel will be golden. Enjoy
Tips
No special items needed.
1 Reviews
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