Baked Fennel Parmesan
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 75 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 4 g |
| chol | 2 mg |
| sodium | 227 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 7 |
| vit A | 2 |
| vit C | 22 |
| folate | 11 |
While we all look forward to the traditional side dishes of Christmas dinner, tender fennel under a blanket of crispy cheese adds new personality to the meal.
Ingredients
- 2 fennel bulbs, (3 lb/1.5 kg)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup grated parmesan - Parmigiano Reggiano cheese
Preparation
Remove fennel stalks; chop fronds and set aside for garnish. Cut fennel in half lengthwise and core. Cut lengthwise into generous 1/4-inch (5 mm) thick slices.
In large saucepan of boiling salted water, cover and cook fennel until tender, about 8 minutes. Drain and chill under cold water; drain on towels.
Place fennel in 13- x 9-inch (3 L) glass baking dish or casserole. Add oil, salt and pepper; toss gently to coat. (Make-ahead: Cover and refrigerate for up to 5 hours.) Sprinkle with Parmesan cheese.
Bake in 400°F (200°C) oven until hot, about 15 minutes. Broil until cheese is crisp, about 2 minutes. Garnish with reserved fennel fronds.
Source : Canadian Living Magazine: December 2004
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