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Add a photoServings: 6
Ingredients
- 2 x fennel bulbs - (1 lb ea)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 stk unsalted butter plus
- 1 tsp unsalted butter
- 3 Tbsp. Atkins Bake Mix
- 1 c. cream
- 1/2 c. shredded Gruyere or possibly Swiss cheese - (4 ounce)
- 2 Tbsp. Parmesan cheese
Directions
- Heat oven to 375 degrees. Trim fennel leaving 1-inch stalks. Quarter bulbs, remove center core. Cut crosswise into 1/4-inch slices. Place fennel in a saucepan, add in 1/2 c. water, and cook over medium heat 10 min, till just tender. Drain fennel and sprinkle with salt and pepper.
- Grease a shallow 2-qt baking dish with 1 tsp. butter. Transfer fennel to dish, pressing down to create an even layer.
- In a medium saucepan heat butter. Stir in bake mix; cook 2 min. Pour in cream. Bring to a boil; cook 5 min till slightly thickened. Add in Gruyere cheese; stir till melted.
- Pour sauce proportionately over fennel. Sprinkle dish with Parmesan cheese. Cover with foil and bake 15 minute; uncover and bake 15 min more till golden and bubbly.
- This recipe yields 6 servings.
- Description: "The mild licorice taste of fennel goes beautifully with cheese."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 171 | 80% |
| Total Fat 19.5g | 24% |
| Saturated Fat 12.04g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 296mg | 12% |
| Potassium 293mg | 8% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.11g | 0% |
| Protein 5.19g | 8% |
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