Baked Fennel with Parmesan
bulbs fennel, cored and cut into thin wedges
small sweet onion, such as Vidalia or Maui, cut into thin wedges
cloves garlic, thinly sliced
teaspoon ground black pepper
teaspoon freshly grated nutmeg
cup half-and-half or light cream
tablespoons butter, cut up
cup chopped walnuts, toasted
tablespoon snipped fresh flat-leaf Italian parsley (optional)
- 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.
- 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.
- Bake about 15 minutes or until butter is melted and bubbly. Sprinkle with walnuts. If desired, garnish with parsley.
Nutrition Facts(Baked Fennel with Parmesan)
- Per serving:
- 137 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 18 mg chol.,
- 273 mg sodium,
- 10 g carb.,
- 3 g fiber,
- 2 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet