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Ingredientes
- 10 x fennel bulbs trimmed sea salt and freshly grnd black pepper
- 300 ml double cream
- 50 gm parmesan freshly grated
- 2 clv garlic peeled and finely minced
Direcciones
- Preheat the oven to 200C/400 F/Gas 6.
- Cut the fennel bulbs into six lengthways so which the individual pcs are held together by the central core.
- Blanch then drain well.
- Toss the fennel in a mix of the cream half the parmesan and the garlic.
- Season with salt and pepper.
- Put in a shallow baking dish scatter the remaining parmesan on top cover with foil and place in the preheated oven.
- After 20 min remove the foil then put the dish back in the oven for a further 10 min.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 110 | 50% |
| Total Fat 12.51g | 16% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 300mg | 13% |
| Potassium 1236mg | 35% |
| Total Carbs 22.88g | 6% |
| Dietary Fiber 8.7g | 29% |
| Sugars 0.15g | 0% |
| Protein 7.89g | 13% |
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