Baked Fennel with Parmesan

Baked Fennel with Parmesan
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8 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
20 mins
Cook:
5 mins
Bake:
15 mins 425°F
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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)
    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
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