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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Preparation : 5 min Cooking : 10 min
70 calories/serving


1 fennels 360 g
1 tbsp butter, unsalted 14 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g


  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)


% Daily Value




5 g

8 %

Saturated 3 g
+ Trans 0.2 g

16 %


10 mg


100 mg

4 %


7 g

2 %


3 g

11 %


0 g

Net Carbs

4 g


2 g

Vitamin A

5 %

Vitamin C

18 %


7 %


5 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 0
Fats 1

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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

Top Reviews

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october 20, 2021 | I would make this recipe again

I really enjoyed the mellow fennel taste of this dish, will certainly make again.

Useful 0
october 20, 2021 | I would make this recipe again

I don't like raw fennel at all and so I was very apprehensive to try this dish. It was DELICIOUS! The harsh raw flavor gets so mellowed through cooking and it has an excellent texture. I'm glad to see I'll be able to add this to my diet...:)

Useful 0
november 07, 2016

Easy enough to make. I don't believe I like fennel, however...

Useful 0

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