Parmesan Fennel

28 Reviews
87% would make this recipe again

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

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Ingredients

??? fennels ???
??? butter, unsalted ???
??? Parmesan cheese, grated ???
??? salt [optional] ???

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

per 1 serving (100 g)

Amount

% Daily Value

Calories

70

Fat

5 g

8 %

Saturated 3 g
+ Trans 0.2 g

16 %

Cholesterol

10 mg

Sodium

100 mg

4 %

Carbohydrate

7 g

2 %

Fibre

3 g

11 %

Sugars

0 g

Net Carbs

4 g

Protein

2 g

Vitamin A

5 %

Vitamin C

18 %

Calcium

7 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Sugar
Good source of  :
Potassium
Source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Phosphorus, Vitamin C
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

28 Reviews (25 with rating only) 87% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
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