Fennel Baked with Cheese
|Fennel bulbs||4 Medium|
|Butter||2 Ounce (50 Gram)|
|Ground black pepper||To Taste|
|Parmesan cheese||3 Tablespoon, grated|
Discard any bruised leaves and surplus stem from fennel bulbs, and cut each in half, lengthwise.
Wash thoroughly in cold water.
Put fennel halves in a large saucepan, and fill with cold salted water.
Bring to the boil, and cook until tender.
Drain well, and place in a well-buttered shallow earthenware dish.
Season with salt and pepper, and dot with butter.
Sprinkle liberally with Parmesan cheese, and bake in a fairly hot oven, 200°C/Gas Mark 6/400°F, until top is golden brown.
Serving size: Complete recipe
Calories 983 Calories from Fat 629
% Daily Value*
Total Fat 72 g110.3%
Saturated Fat 44.2 g221.1%
Trans Fat 0 g
Cholesterol 184.8 mg61.6%
Sodium 1603.6 mg66.8%
Total Carbohydrates 70 g23.5%
Dietary Fiber 29.3 g117.1%
Sugars 0.4 g
Protein 28 g56.8%
Vitamin A 64.6% Vitamin C 187.6%
Calcium 101.3% Iron 41.7%
*Based on a 2000 Calorie diet