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Finocchio Con Latte Al Forno (Fennel Baked in Milk)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.746
Energy (kCal)1240.26
Carbohydrates (g)95.4126
Total fats (g)65.0126
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 475 degrees F. | 2. Remove tough outer leaves from the fennel bulbs; halve bulbs lengthwise, then cut crosswise into 1/2 inch wedges. | 3. Combine fennel, milk, and 2 tablespoon butter in a 4 quart saucepan; cook over medium high heat, stirring occasionally, until just tender, about 30 to 45 minutes. | 4. Use a slotted spoon and transfer fennel to a 2 quart baking dish; pour 1 cup of the milk mixture over; add fennel seeds and season with salt and pepper. | 5. Sprinkle with Parmesan cheese, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. | 6. Garnish with reserved fennel fronds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 3 reserved - - - -
    milk 4 cups 595.36 46.6528 30.744 31.9152
    butter 4 tablespoons unsalted 342.0 15.714 10.686 28.8
    fennel seed 1 teaspoon crushed 6.9 1.0458 0.316 0.2974
    salt black pepper ground - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0

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



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