| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
2bl |
1 |
Servings |
INGREDIENTS
| 6 |
|
Bulbs fennel |
| 60 |
g |
Freshly grated parmesan |
|
|
cheese |
| 60 |
g |
Butter |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Remove the tough outer leaves and stems from the fennel then cut the
fennel across into slices. Cook in boiling salted water until just
tender (about 2 ~ 3 minutes) and drain well. Butter a shallow over
proof dish and arrange the sliced fennel in a single layer, sprinkle
with the parmesan and dot with the butter. Season well with black
pepper and bake on the second shelf from the top of a 200 degree C
oven until the fennel is golden. Converted by MC_Buster. Per serving:
592 Calories (kcal); 50g Total Fat; (71% calories from fat); 7g
Protein; 38g Carbohydrate; 131mg Cholesterol; 767mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2
Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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