Parmesan Fennel

Parmesan Fennel

Fennel is much liked by Italians because it tastes similar to anise but is sweeter and milder, and also easy to prepare.

2 servings
Preparation 5 min
Cooking 10 min

90 calories per serving 


Ingredients

1 fennels   360 g
1 tbsp butter, unsalted   14 g
2 tbsp Parmesan cheese, grated   6 g
1 pinch salt [optional]   0.1 g

Method

  1. Remove the stalks and the feathery leaves. Slice the bulb into quarters lengthwise.
  2. Fill a pot with water and add the quarters along with a pinch of salt. Bring to a boil. Cook 4-5 min, until the fennel is soft but still al dente. Drain the quarters thoroughly.
  3. Melt the butter in a pan over high heat taking care not to let it burn. Add the fennel and cook, turning often, to brown each side nicely, about 5 min total. Cover with grated Parmesan, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (130g)

Amount

% DV*

* DV = Daily Value

Calories

90

Fat

5 g

8 %

Saturated 3 g
+ Trans 0.2 g

16 %

Cholesterol

15 mg

Sodium

115 mg

5 %

Carbohydrate

9 g

3 %

Fibre

4 g

16 %

Sugars

0 g

Protein

3 g

Vitamin A

6 %

Vitamin C

25 %

Calcium

8 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Sugar
Low :
Sodium
Source of :
Calcium, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin A, Vitamin C
Good source of :
Folacin, Potassium

More info


This recipe is in the following categories: Vegetables | Side dishes | Diabetes-friendly | Halal | Kosher | Low Sodium | Vegetarian | Italian

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