Baked Fennel and Scallion

A lovely cheesy bake!

The last of my pathetic excuse for a winter garden included picking three fennel. With still a zillion scallions left from last week, I adopted a recipe I have previously used to be able to use the fruit - well, vegetables - of my labor. In place of the scallions you could easily use onions or leeks. I made a nice smelling arrangement in a large vase with the fennel fronds - nothing goes to waste around here! Enjoy this simply, Italian-inspired side dish.

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Baked Fennel and Scallion

Servings: 6
Time: 25 minutes active; 50 minutes total
Price: Well minimal considering I picked most of the ingredients from my garden, but if everything is bought from the store - <$7.00 total; ~$1.15 per serving

Nutrition (per serving):

Calories: 199.9

Protein: 10.4g

Fat: 7.7g

Saturated Fat: 3.4g

Carbohydrates: 26.1g

Fiber: 3.4g

Cholesterol: 10.5mg

Sodium: 575.47mg

2-12oz fennel bulbs, fronds removed, washed thoroughly and cut into quarters or eighths depending on size

6 large scallions, about a bunch, washed thoroughly and sliced

1/2 cup whole wheat flour

2 Tbsp vegan butter, divided

1 cup grated parmesan or asiago

1/2 tsp SnP each

1. Bring a large pot of salted water to a boil. Add the fennel and cook for 5 minutes to soften and remove some of the harsh licorice flavor. Drain, pat dry and set aside.

2. Preheat oven to 375 degrees.

3. Meanwhile heat 1 Tbsp of butter in a large skillet. Add scallions and saute for 5 minutes.

4. Coat the fennel with flour and arrange in a 9x13 dish coated with cooking spray.

5. Scatter scallions over the fennel. Cover with cheese, dot with remaining 1 Tbsp butter and sprinkle on SnP.

6. Bake for 25 minutes until the cheese is melted and golden. Serve hot.