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Roasted Fennel With Parmesan - Giada De Laurentiis

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7566
Energy (kCal)578.2742
Carbohydrates (g)11.1959
Total fats (g)55.3478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 375 degrees F. | 2. Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds. | 3. Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside. | 4. Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil. | 5. Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking. | 6. Sprinkle with the salt and pepper, then with the Parmesan. | 7. Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown. | 8. Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel 4 2.2475 0.5292 0.0899 0.0145
    salt 1/2 teaspoon - - - -
    black pepper ground - - - -
    parmesan cheese 1/3 cup shredded 98.6667 10.6667 10.6667 1.3333
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0

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



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