|Fennel bulbs||4 Large|
|Grated nutmeg||1 Pinch|
|Garlic||1 Clove (5 gm), crushed|
|Double cream||7 Fluid Ounce (200 Milliliter)|
|Parmesan||2 Ounce, grated (50 Grams)|
Heat oven to 200C / 180C fan / gas 6 and put a pan of salted water on to boil.
Trim the fennel tops, then cut into wedges.
Boil for 5 mins, then drain well and put into a baking dish.
Sprinkle with nutmeg.
Stir the garlic into the cream and pour over the fennel.
Top with the Parmesan, then bake for 20 mins until golden.
Calories 372 Calories from Fat 272
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 9.6 mg3.2%
Sodium 349 mg14.5%
Total Carbohydrates 19 g6.3%
Dietary Fiber 7.3 g29.3%
Sugars 0.2 g
Protein 9 g17.7%
Vitamin A 7.4% Vitamin C 47.5%
Calcium 28.5% Iron 10.3%
*Based on a 2000 Calorie diet