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Ingredients
- 6 x Bulbs fennel
- 60 gm Freshly grated parmesan cheese
- 60 gm Butter Freshly grnd black pepper
Directions
- Remove the tough outer leaves and stems from the fennel then cut the fennel across into slices. Cook in boiling salted water till just tender (about 2 3 min) and drain well.
- Butter a shallow over proof dish and arrange the sliced fennel in a single layer, sprinkle with the parmesan and dot with the butter. Season well with black pepper and bake on the second shelf from the top of a 200 degree C oven till the fennel is golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1130g | |
| Calories 1002 | |
| Calories from Fat 596 | 59% |
| Total Fat 67.85g | 85% |
| Saturated Fat 41.2g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 1789mg | 75% |
| Potassium 4274mg | 122% |
| Total Carbs 76.17g | 20% |
| Dietary Fiber 31.3g | 104% |
| Sugars 0.58g | 0% |
| Protein 36.12g | 58% |
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