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Baked Fennel with Parmesan

Makes: 8 to 10 servings
Prep 20 mins Cook 5 mins Bake 425°F 15 mins
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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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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