Baked Fennel with Parmesan

Serve up this baked veggie side dish for the holidays, or any dinner that calls for a few extra servings of vegetables! Top with a sprinkle of crunchy walnuts and fresh parsley to make this dish irresistible.

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3.0 by 8 people

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 5 mins
  • Bake: 15 mins 425°F

Baked Fennel with Parmesan

Directions

  1. Preheat oven to 425 degrees F. Butter a 2-quart au gratin dish or shallow baking dish; set aside. In a Dutch oven cook fennel and sweet onion in a large amount of boiling salted water about 5 minutes or until softened. Drain well.
  2. Spoon drained fennel mixture into the prepared au gratin or baking dish. Sprinkle with garlic, salt, pepper, and nutmeg. Drizzle with half-and-half. Sprinkle with Parmesan cheese. Dot with the 2 tablespoons butter.
  3. Bake about 15 minutes or until butter is melted and bubbly. Sprinkle with walnuts. If desired, garnish with parsley.
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Nutrition Facts (Baked Fennel with Parmesan)

  • Per serving:
  • 137 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 18 mg chol. ,
  • 273 mg sodium ,
  • 10 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 5 g pro.
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