Garlic Oil With Fennel and Parmesan

By Molly O’Neill

Published December 28, 1996

Total Time
5 minutes
Rating
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Ingredients

Yield:12 servings

  • 1 cup olive oil

  • 4 cloves garlic, peeled and thinly sliced

  • 1 ½ teaspoons kosher salt

  • 6 small fennel bulbs, trimmed and thinly sliced

  • 6 ounces Parmesan cheese, shaved

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

7 grams carbs; 10 milligrams cholesterol; 243 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 3 grams fiber; 281 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.

  2. Step 2

    Arrange the fennel on a platter. Let guests dip the fennel into the oil and top with a wafer of shaved Parmesan.

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