Baked Fennel Parmesan

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 2 fennel bulbs (3 lb/1.5 kg)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup grated parmesan - Parmigiano Reggiano cheese

Method

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.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 227 mg
  • Protein 3 g
  • Calories 75.0
  • Total fat 4 g
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Baked Fennel Parmesan

Login