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Add a photoServings: 4
Ingredients
- 3 x fennel bulbs about 500 g
- 1 x salt and freshly grnd pepper
- 1 pch freshly grated nutmeg
- 40 gm unsalted butter
- 1 clv garlic crushed
- 2 Tbsp. freshly grated Parmesan
Directions
- In Italy fennel is sometimes eaten as a fruit instead of dessert using the tender central part. However here is a delicious way of cocking it that you can serve with all sorts of dishes both meat and fish. I suggest you have this accompanying Fritto Misto di Burano (qv).
- Preheat the oven to 240 degrees C/475 degrees F/Gas 9. To prepare the fennel remove the stalks and tough outer leaves.
- Cut each head in half and then quarter each half.
- Simmer the fennel in plenty of salted water till al dente.
- Drain very well and place in an ovenproof gratin dish.
- Sprinkle with salt pepper and nutmeg.
- Heat the butter add in the garlic and infuse for 1 2 min then pour over the fennel.
- Sprinkle with Parmesan and bake for 15 min till sizzling.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 86 | 65% |
| Total Fat 9.85g | 12% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 141mg | 6% |
| Potassium 532mg | 15% |
| Total Carbs 9.58g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.05g | 0% |
| Protein 3.35g | 5% |
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