• 8 Ratings

Serve up this baked veggie side dish for the holidays, or any dinner that calls for a few extra servings of vegetables! Top with a sprinkle of crunchy walnuts and fresh parsley to make this dish irresistible.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°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.

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  • 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.

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  • Bake about 15 minutes or until butter is melted and bubbly. Sprinkle with walnuts. If desired, garnish with parsley.

Nutrition Facts

137 calories; 9 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 18 mg cholesterol; 273 mg sodium. 447 mg potassium; 10 g carbohydrates; 3 g fiber; 2 g sugar; 5 g protein; 0 g trans fatty acid; 292 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 1 mg iron;

Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3