RecipeDB

Cooking in progress....

Fennel Gratin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.248
Energy (kCal)456.0
Carbohydrates (g)20.952
Total fats (g)38.4
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water. | 2. Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes. | 3. In the meantime, prepare the béchamel sauce and preheat oven to 400F. | 4. Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish. | 5. Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned. | 6. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 2 - - - -
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    parmigiano 1 cup grated - - - -
    half 1 cup - - - -
    bechamel sauce 1 cup - - - -
    salt - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition