Try this Fennel Gratin with Parmesan Cheese recipe, or contribute your own.
Suggest a better descriptionQuarter the fennel, and place it in a pan of boiling water. Return to the boil, and boil until nearly tender, about 10 to 12 minutes. Drain very well. Meanwhile, in a saucepan melt the butter, add the flour and stir briefly to make a roux. Add the milk, and bring to the boil, stirring. Add the cheese, cayenne, and fennel frond. Season to taste with salt and pepper. Place the blanched fennel in a buttered flameproof baking dish. Pour just enough of the sauce over the fennel to cover it, reserving extra sauce for another use. If making ahead, cover the dish. When ready to serve, remove the cover, and run the dish under a preheated broiler until the cheese is browned and the fennel is heated through. Yield: 4 servings Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 21:44:53 -0500 From: Meg Antczak
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Serving Size: 1 Serving (848g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1336 | ||
Calories from Fat: 853 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.7g | 126 % | |
Saturated Fat 58.1g | 291 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 277.3mg | 85 % | |
Sodium 3509.3mg | 121 % | |
Potassium 509.6mg | 13 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 35.1g | ||
Protein 84.4g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1336
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