Broccoli, Potato and Fennel Gratin
- Number of Servings: 1
Ingredients
i package frozen broccoli1 medium potato, sliced1 fennel bulb, sliced1 small onion, sliced.25 c chicken broth, mixed with enough flour to create a rue (2 tablespoons)1 cup grated Parmesan cheese.5 cup toasted bread crumbs (optional).5 cup shredded reduced fat cheddar (optional)
Cook broccoli according to package instructions (I use the steam bags). Heat 1 tsp evoo in a saute pan or use olive oil spray and lightly saute the onions, potatoes and fennel for 3-5 minutes until they begin to get tender. Mix all vegetables in a glass casserole dish and then create a rue from the flour and chicken broth. Pour the rue over the vegetables followed by the Parmesan cheese (and cheddar if desired). Bake in a 375 degree oven for 15-18 minutes until cheese is bubbly and vegetables are tender. Top with toasted bread crumbs in the last 3-5 minutes of baking, if desired. Serves 4 as a main course or 8 as a side dish.
Serving Size: 4 generous main course servings or 8 side servings
Number of Servings: 1
Recipe submitted by SparkPeople user MONICAANDREE.
Serving Size: 4 generous main course servings or 8 side servings
Number of Servings: 1
Recipe submitted by SparkPeople user MONICAANDREE.
Nutritional Info Amount Per Serving
- Calories: 860.9
- Total Fat: 31.9 g
- Cholesterol: 80.2 mg
- Sodium: 2,213.5 mg
- Total Carbs: 90.9 g
- Dietary Fiber: 19.3 g
- Protein: 59.7 g
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