Directions:
- Trim stalks from fennel. Reserve about 1 cup of the feathery green fennel leaves. Trim root ends, bruised areas, and coarse fibers from fennel heads. Rinse, then cut each head in half from stem through root end.
- Lay fennel in an 11- to 12-inch frying pan; add broth. Cover and bring to a boil over high heat; simmer until fennel is tender when pierced, about 20 minutes. With a slotted spoon, transfer fennel, cut side up, to a shallow 2- to 2 1/2-quart casserole.
- Boil broth, uncovered, over high heat until reduced to about 1/3 cup. Coarsely chop fennel leaves and add about half to the broth. Spoon mixture evenly over fennel.
- Mash cheese with bread crumbs. Dot evenly over fennel.
- Bake in a 375° oven until cheese begins to brown and fennel is hot, 25 to 30 minutes (35 minutes if chilled). Garnish with remaining fennel leaves; season to taste with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 805.26 Kcal (3371 kJ) | ||
| Calories from fat | 310.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.48g | 53% | |
|---|---|---|---|
| Cholesterol | 83.66mg | 28% | |
| Sodium | 1230.8mg | 51% | |
| Potassium | 4883.52mg | 104% | |
| Total Carbs | 96.49g | 32% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 36.11g | 144% | |
| Protein | 25.49g | 51% | |
| Vitamin C | 140.4mg | 234% | |
| Iron | 12.7mg | 71% | |
| Calcium | 777.7mg | 78% | |
| Amount Per 100 g | |||
| Calories | 63.49 Kcal (266 kJ) | ||
| Calories from fat | 24.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 53% | |
|---|---|---|---|
| Cholesterol | 6.6mg | 28% | |
| Sodium | 97.04mg | 51% | |
| Potassium | 385.03mg | 104% | |
| Total Carbs | 7.61g | 32% | |
| Sugars | 0.1g | 5% | |
| Dietary Fiber | 2.85g | 144% | |
| Protein | 2.01g | 51% | |
| Vitamin C | 11.1mg | 234% | |
| Iron | 1mg | 71% | |
| Calcium | 61.3mg | 78% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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