Fennel With Garlic, Oil and Parmesan
Published November 18, 1995
- Total Time
- 10 minutes
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Ingredients
1 cup olive oil
4 large cloves garlic, peeled and thinly sliced
1 ½ teaspoons kosher salt
6 small bulbs fennel, trimmed and thinly sliced
6 ounces Parmesan cheese, shaved
Nutritional analysis per serving (12 servings)
7 grams carbs; 10 milligrams cholesterol; 244 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 3 grams fiber; 283 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
- 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.
- Step 2
Arrange the fennel on a platter. Let guests dip the fennel slices into the hot garlic oil. Serve with the shaved Parmesan and tomato-cumin bread (see recipe), crackers or any crudite.
Private Notes