Fennel With Cheese

By Marian Burros

Published December 26, 1981

Total Time
40 minutes
Rating
4(20)
Comments
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Featured in: Food; THE SHORT HAPPY LIFE OF FLORENCE FENNEL IS NOW UNDER WAY

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Ingredients

Yield:6 - 8 servings

  • 4 fennel bulbs

  • 4 tablespoons butter

  • Freshly ground black pepper

  • 4 tablespoons freshly grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

9 grams carbs; 18 milligrams cholesterol; 106 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 4 grams fiber; 117 milligrams sodium; 3 grams protein; 5 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

    Preheat oven to 400 degrees.

  2. Step 2

    Trim fennel and quarter.

  3. Step 3

    Cook in boiling water about 15 minutes, just until tender.

  4. Step 4

    Drain and turn into shallow baking dish which has been buttered with two tablespoons of the butter. Dot with remaining butter and sprinkle with cheese and pepper.

  5. Step 5

    Bake for about 20 minutes, or until cheese is golden.

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4 out of 5
20 user ratings
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