Baked Fennel with Parmesan

Need a gluten free and primal side dish? Baked Fennel with Parmesan could be an awesome recipe to try. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 228 calories. For $1.44 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Allrecipes. 125 people have tried and liked this recipe. A mixture of parmesan cheese, crème fraîche, half n half cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. If you like this recipe, take a look at these similar recipes: Roasted Fennel with Parmesan, Roasted Fennel with Parmesan Vinaigrette, and Arugula, Fennel, and Parmesan Salad.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 tablespoon butter

3/4 cup creme fraiche

2 fennel bulbs

3/4 cup half-and-half cream

1/4 cup grated Parmesan cheese

Equipment:

oven

frying pan

baking pan

Cooking instruction summary:

Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices. Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork. Kitchen-Friendly View

 

Step by step:


1. Preheat the oven to 400 degrees F (200 degrees C).

2. Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.

3. Melt the butter in a large skillet over medium heat.

4. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended.

5. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.

6. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.


Nutrition Information:

Quickview
228k Calories
5g Protein
18g Total Fat
11g Carbs
3% Health Score
Limit These
Calories
228k
11%

Fat
18g
28%

  Saturated Fat
11g
69%

Carbohydrates
11g
4%

  Sugar
1g
2%

Cholesterol
50mg
17%

Sodium
239mg
10%

Get Enough Of These
Protein
5g
12%

Calcium
227mg
23%

Phosphorus
195mg
20%

Vitamin C
14mg
18%

Potassium
610mg
17%

Fiber
3g
15%

Vitamin A
722IU
14%

Vitamin B2
0.2mg
12%

Manganese
0.23mg
12%

Folate
36µg
9%

Magnesium
31mg
8%

Selenium
4µg
6%

Vitamin B12
0.35µg
6%

Vitamin B5
0.58mg
6%

Iron
1mg
6%

Zinc
0.8mg
5%

Vitamin B6
0.1mg
5%

Copper
0.09mg
5%

Vitamin B3
0.85mg
4%

Vitamin B1
0.05mg
3%

Vitamin E
0.43mg
3%

Vitamin D
0.35µg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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