Directions:
- Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.
- Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
- In the meantime, prepare the béchamel sauce and preheat oven to 400F.
- Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
- Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.2 Kcal (1408 kJ) | ||
| Calories from fat | 186.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.76g | 32% | |
|---|---|---|---|
| Cholesterol | 63.15mg | 21% | |
| Sodium | 480.4mg | 20% | |
| Potassium | 692.53mg | 15% | |
| Total Carbs | 15.96g | 5% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 16.54g | 33% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 180.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 118.69 Kcal (497 kJ) | ||
| Calories from fat | 65.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 32% | |
|---|---|---|---|
| Cholesterol | 22.29mg | 21% | |
| Sodium | 169.6mg | 20% | |
| Potassium | 244.49mg | 15% | |
| Total Carbs | 5.63g | 5% | |
| Sugars | 0.72g | 8% | |
| Dietary Fiber | 1.6g | 18% | |
| Protein | 5.84g | 33% | |
| Vitamin C | 6.6mg | 31% | |
| Iron | 0.5mg | 8% | |
| Calcium | 63.6mg | 18% | |
* 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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