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My winter garden this year included fennel. I paired them with scallions and cheese to make a simply, Italian-inspired side dish. 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!
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Baked Fennel and Scallion

April 26, 2009

30 min or less active, 60 min or less total, side, spring

My winter garden this year included fennel. I paired them with scallions and cheese to make a simply, Italian-inspired side dish. 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!

Information

Servings: 6
Time: 25 minutes active; 50 minutes total
Price: About $7.00 total; $1.15 per serving
Nutrition (per serving):
Calories: 199.9
Protein: 10.4g
Fat: 3.4g
Saturated fat: 3.4g
Carbohydrates: 26.1g
Fiber: 3.4g
Sodium: 575.47mg
Cholesterol: 10.5mg
High In:
Good Source:
Low In:

Ingredients

  • 1 1/2 lbs fennel bulbs, fronds removed, washed thoroughly, cut into quarters or eighths
  • 2 Tbsp unsalted or plant oil butter, divided
  • 6 large scallions washed thoroughly, sliced
  • 1/2 tsp SnP each
  • 1/2 cup whole wheat flour
  • 1 cup parmesan or asiago, grated
  • 13 dish coated with cooking spray.

Preparation

  1. Bring a large pot of water to a boil. Add the chopped 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 butter in a medium skillet. Add scallions, SnP and saute for 5 minutes. Remove.
  4. Coat the fennel with flour and arrange in a 9x
  5. Scatter scallions over the fennel. Cover with cheese and dot with remaining 1 Tbsp butter.
  6. Bake for 25 minutes until the cheese is melted and golden. Serve hot.

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