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
- 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
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
- Iron 7.0
- Folate 11.0
- Calcium 9.0
- Vitamin A 2.0
- Vitamin C 22.0