Directions:
- Preheat the oven to 325°F
- Rub a baking dish large enough to hold the fennel in a single layer with butter.
- Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
- Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
- Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
- Serve garnished with chopped fennel greens or parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.93 Kcal (435 kJ) | ||
| Calories from fat | 48.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 8% | |
|---|---|---|---|
| Cholesterol | 15.02mg | 5% | |
| Sodium | 136.29mg | 6% | |
| Potassium | 425.57mg | 9% | |
| Total Carbs | 7.63g | 3% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 3.11g | 6% | |
| Vitamin C | 11.7mg | 20% | |
| Iron | 1mg | 6% | |
| Calcium | 111.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 81.63 Kcal (342 kJ) | ||
| Calories from fat | 38.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.26g | 8% | |
|---|---|---|---|
| Cholesterol | 11.79mg | 5% | |
| Sodium | 107.05mg | 6% | |
| Potassium | 334.26mg | 9% | |
| Total Carbs | 5.99g | 3% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 2.3g | 12% | |
| Protein | 2.44g | 6% | |
| Vitamin C | 9.2mg | 20% | |
| Iron | 0.8mg | 6% | |
| Calcium | 87.7mg | 11% | |
* 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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