Directions:
- Preheat oven to 425°F
- Remove the stalks and fronds from the fennel bulbs; slice in half lengthwise, then into 1/2 inch wedges.
- Combine sliced fennel with cream and 1 cup Parmesan; season with salt and pepper.
- Place mixture in a large baking dish and dot with butter.
- Cover with foil and bake 60 minutes.
- Remove foil and sprinkle with the remaining Parmesan cheese; return to oven and bake until tender, about 30 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.58 Kcal (1095 kJ) | ||
| Calories from fat | 200.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.29g | 34% | |
|---|---|---|---|
| Cholesterol | 72.87mg | 24% | |
| Sodium | 343.08mg | 14% | |
| Potassium | 399.67mg | 9% | |
| Total Carbs | 7.6g | 3% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 10.5mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 270.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 185.67 Kcal (777 kJ) | ||
| Calories from fat | 142.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.82g | 34% | |
|---|---|---|---|
| Cholesterol | 51.72mg | 24% | |
| Sodium | 243.53mg | 14% | |
| Potassium | 283.69mg | 9% | |
| Total Carbs | 5.4g | 3% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 1.81g | 10% | |
| Protein | 6.14g | 17% | |
| Vitamin C | 7.5mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 6% | |
| Calcium | 192.2mg | 27% | |
* 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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