Directions:
- Heat oven to 475 degrees F.
- Remove tough outer leaves from the fennel bulbs; halve bulbs lengthwise, then cut crosswise into 1/2 inch wedges.
- Combine fennel, milk, and 2 tablespoon butter in a 4 quart saucepan; cook over medium high heat, stirring occasionally, until just tender, about 30 to 45 minutes.
- Use a slotted spoon and transfer fennel to a 2 quart baking dish; pour 1 cup of the milk mixture over; add fennel seeds and season with salt and pepper.
- Sprinkle with Parmesan cheese, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes.
- Garnish with reserved fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.66 Kcal (974 kJ) | ||
| Calories from fat | 112.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.55g | 19% | |
|---|---|---|---|
| Cholesterol | 38.29mg | 13% | |
| Sodium | 385.61mg | 16% | |
| Potassium | 767.93mg | 16% | |
| Total Carbs | 17.2g | 6% | |
| Sugars | 8.33g | 33% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 12.55g | 25% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 447.7mg | 45% | |
| Amount Per 100 g | |||
| Calories | 75.84 Kcal (318 kJ) | ||
| Calories from fat | 36.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 19% | |
|---|---|---|---|
| Cholesterol | 12.48mg | 13% | |
| Sodium | 125.69mg | 16% | |
| Potassium | 250.3mg | 16% | |
| Total Carbs | 5.61g | 6% | |
| Sugars | 2.72g | 33% | |
| Dietary Fiber | 1.19g | 15% | |
| Protein | 4.09g | 25% | |
| Vitamin C | 4.6mg | 24% | |
| Iron | 0.5mg | 8% | |
| Calcium | 145.9mg | 45% | |
* 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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