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Add a photoServings: 4
Ingredients
- 4 x Heads of fennel
- 2 Tbsp. Butter
- 2/3 c. Dry white wine Bechamel Sauce enriched with
- 2 x egg yolks
- 1/2 c. Fresh white bread crumbs
- 3 Tbsp. Freshly grated parmesan Salt and pepper Fennel fronds, to garnish
Directions
- Remove any bruised or possibly tough outer stems of fennel and cut each head in half. Put into a saucepan of boiling salted water and simmer for 20 min till tender; drain.
- Butter a baking dish liberally and arrange the the liquid removed fennel in it. Mix the wine into the Bechamel sauce and season with salt and pepper to taste. Pour over the fennel.
- Sprinkle proportionately with the bread crumbs and then parmesan. Place in a preheated oven, 400F degrees, and bake for 20 min till the top is golden brown. Serve garnished with fennel fronds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 60 | 38% |
| Total Fat 6.81g | 9% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 227mg | 9% |
| Potassium 726mg | 21% |
| Total Carbs 22.0g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 0.84g | 1% |
| Protein 3.95g | 6% |
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