Directions:
- Preheat oven to 200C/400°F.
- Heat a pot of salted water to boiling.
- Trim the fennel tops, then cut into wedges.
- Boil for 5-6 minutes, then drain well.
- Arrange the fennel in a baking dish.
- Season with salt and pepper and sprinkle the nutmeg over.
- Stir the garlic into the cream and pour over the fennel.
- Top with the Parmesan.
- Bake for 20 minutes until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.91 Kcal (569 kJ) | ||
| Calories from fat | 41.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 7% | |
|---|---|---|---|
| Cholesterol | 12mg | 4% | |
| Sodium | 312.94mg | 13% | |
| Potassium | 987.64mg | 21% | |
| Total Carbs | 17.16g | 6% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 7.05g | 28% | |
| Protein | 7.14g | 14% | |
| Vitamin C | 28.3mg | 47% | |
| Iron | 2.5mg | 14% | |
| Calcium | 262.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 45.71 Kcal (191 kJ) | ||
| Calories from fat | 14.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 7% | |
|---|---|---|---|
| Cholesterol | 4.04mg | 4% | |
| Sodium | 105.25mg | 13% | |
| Potassium | 332.18mg | 21% | |
| Total Carbs | 5.77g | 6% | |
| Sugars | 0.05g | 1% | |
| Dietary Fiber | 2.37g | 28% | |
| Protein | 2.4g | 14% | |
| Vitamin C | 9.5mg | 47% | |
| Iron | 0.8mg | 14% | |
| Calcium | 88.4mg | 26% | |
* 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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