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RECIPE
5 INGREDIENTS7 STEPS25MIN

Baked Cheesy Fennel

4.7
3 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A very simple but totally delicious dish. Fennel is first braised in a skillet and then baked with béchamel sauce and grated Parmesan cheese. Creamy, flavorful side dish that pairs fantastically with many tomato-based dishes, eggs, chicken or a nice meatloaf!

25MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
11 1/2 cups
2 cups
Bechamel Sauce
2 Tbsp
plus 1 teaspoon
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
695
FAT
8.9 g
PROTEIN
5.5 g
CARBS
125.1 g

Directions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Wash Fennel Bulb (1 kilogram), and remove external leaves and cut each bulb into wedges.
Step 3
In a skillet melt Butter (2 tablespoon) add the fennel and cook on each side for about 5-6 minutes or until they get a nice golden color. Season with Salt and Pepper (to taste) and remove from the heat.
Step 4
Rub the remaining butter on a baking tray, lay all the fennel into one single layer.
Step 5
Cover with Bechamel Sauce (500 milliliter) and Grated Parmesan Cheese (1/3 cup).
Step 6
Bake in the preheated oven for 20 minutes or until cooked and a nice crust as formed on top.
Step 7
Serve warm!

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Nutrition Per Serving
Calories
695
% Daily Value*
Fat
8.9 g
11%
Saturated Fat
5.3 g
26%
Trans Fat
0.1 g
--
Cholesterol
23.3 mg
8%
Carbohydrates
125.1 g
45%
Fiber
7.8 g
28%
Sugars
9.8 g
--
Protein
5.5 g
11%
Sodium
2711.2 mg
118%
Vitamin D
0.0 µg
0%
Calcium
195.4 mg
15%
Iron
1.9 mg
11%
Potassium
1051.8 mg
22%
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