Baked Fennel with Parmesan and Thyme
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 69.1
- Total Fat: 2.7 g
- Cholesterol: 4.4 mg
- Sodium: 179.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 3.6 g
- Protein: 3.8 g
View full nutritional breakdown of Baked Fennel with Parmesan and Thyme calories by ingredient
Introduction
Originally from Martha Stewart Originally from Martha StewartNumber of Servings: 6
Ingredients
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3 fennel bulbs
1 tablespoon Brummel& Brown (Martha used butter) (your choice)
Coarse salt and ground pepper
1/3 cup grated Parmesan
4 sprigs thyme
Directions
Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes
Serving Size: 1 half bulb
Number of Servings: 6
Recipe submitted by SparkPeople user BBAKER77.
Serving Size: 1 half bulb
Number of Servings: 6
Recipe submitted by SparkPeople user BBAKER77.
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