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Baked Fennel with Parmesan
Ingredients
- Butter
- 3 bulbs fennel, cored and cut into thin wedges
- 1 small sweet onion, such as Vidalia or Maui, cut into thin wedges
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup half-and-half or light cream
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 2 tablespoons butter, cut up
- 1/4 cup chopped walnuts, toasted
- 1 tablespoon snipped fresh flat-leaf Italian parsley (optional)
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.
Nutrition Facts
(Baked Fennel with Parmesan)
- Servings Per Recipe 8,
- cal. (kcal) 137,
- Fat, total (g) 9,
- chol. (mg) 18,
- sat. fat (g) 4,
- carb. (g) 10,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 5,
- vit. A (IU) 292,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 273,
- Potassium (mg) 447,
- calcium (mg) 162,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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