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- 2 tablespoons butter, softened
- 1 1/2 teaspoons fennel seeds, crushed
- 1 1/2 teaspoons finely shredded lemon peel
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 fennel bulbs
- 2 cups water
- 1/2 teaspoon salt
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup shredded Gruyere cheese (4 ounces)
- 1 cup crumbled goat cheese (chevre) (4 ounces)
- 1 cup seasoned fine dry bread crumbs
- 1/4 cup butter, melted
1. In a large bowl stir together 2 tablespoons melted butter, fennel seeds, lemon peel, pepper, and 1/2 teaspoon salt. Set aside.
2. Cut off and discard fennel stalks. Remove any wilted outer layers; cut a thin slice from base of each bulb. Cut bulbs into quarters; remove cores. Cut fennel lengthwise into 1/4-inch strips.
3. Preheat oven to 375 degrees F. In a 4-quart Dutch oven combine the water and 1/2 teaspoon salt. Bring to boiling. Add green beans. Return to boiling; reduce heat. Cook, covered, for 4 minutes. Add fennel. Cook , covered, for 4 to 6 minutes more or until vegetables are crisp-tender; drain. Add fennel and beans to butter mixture; toss gently to coat.
4. Transfer bean mixture to a 3-quart rectangular baking dish. Sprinkle with Gruyere cheese, goat cheese, and bread crumbs. Drizzle with 1/4 cup melted butter. Bake for 10 to 12 minutes or until crumbs are light brown and crisp. Serve warm.
- Prefer it gluten-free? Substitute gluten-free bread crumbs for regular. Want it faster? Skip the baking and serve the simplified dish after completing Step 3. No Gruyere? Double the goat cheese and proceed with the recipe as directed.
- Servings Per Recipe 20,
- cal. (kcal) 123,
- Fat, total (g) 8,
- chol. (mg) 20,
- sat. fat (g) 5,
- carb. (g) 10,
- Monosaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 5,
- vit. A (IU) 583,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 322,
- Potassium (mg) 274,
- calcium (mg) 121,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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