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Swiss Fennel Bulbs Au Gratin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.008
Energy (kCal)1094.4325
Carbohydrates (g)25.9388
Total fats (g)81.8611
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven 350°F. | 2. Butter a Pyrex or oven-proof dish. | 3. Boil Fennel bulbs in salted water or preferably pressure cook them until done/soft when pierced with a fork. | 4. Remove, drain well. | 5. Cut each fennel bulb horizontally in half. | 6. Place cut half bulbs face down into a single layer on your oven proof dish. | 7. Dust with all the seasonings (mentioned above). | 8. Sprikle entire surface moderately with flour. | 9. Dot with butter. | 10. Sprikle generously with the grated chesse (mixture of different cheeses very good!). | 11. Proceed to next layer if more fennel available and repeat above steps. | 12. Pour sufficient milk or Half and Half until fennel is barely covered. | 13. Evenly distribute 3/4 cup DRY White wine or the Extra Dry Vermouth over entire surface. | 14. Bake about 30 -35 minutes or until golden and bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 6 -8 - - - -
    butter 5 -6 tablespoons 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -
    season salt - - - -
    flour 6 -8 tablespoons 0.0 0.0 0.0 0.0
    cheese 1 3/4 3/4 833.9625 5.5282 50.5575 67.8982
    milk 1 3/4 3/4 260.47 20.4106 13.4505 13.9629
    white wine 3/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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