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Finocchio Al Forno (Fennel Baked in Cream)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.2988
Energy (kCal)1667.256
Carbohydrates (g)54.6101
Total fats (g)138.6625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F | 2. Remove the stalks and fronds from the fennel bulbs; slice in half lengthwise, then into 1/2 inch wedges. | 3. Combine sliced fennel with cream and 1 cup Parmesan; season with salt and pepper. | 4. Place mixture in a large baking dish and dot with butter. | 5. Cover with foil and bake 60 minutes. | 6. Remove foil and sprinkle with the remaining Parmesan cheese; return to oven and bake until tender, about 30 minutes more. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 1 1/2 1/2 - - - -
    heavy cream 2 cups 816.0 6.5760000000000005 6.816 86.59200000000001
    parmesan cheese 1 1/2 cups grated 444.0 48.0 48.0 6.0
    kosher salt black pepper ground - - - -
    butter 4 tablespoons unsalted cubed 407.256 0.0341 0.4828 46.0705

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



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