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Baked Fennel With Parmesan

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.0722
Energy (kCal)448.5428
Carbohydrates (g)32.22
Total fats (g)25.0454
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim off the fronds and outer hollow stalks so you are left with the fennel bulb, trim off the hard bottom and cut each bulb in half Heat oven to 400F and bring a pot of water to boil, salt it. | 2. Place the halved fennel bulbs into the boiling water and cook 3 minutes, the fennel must still be crisp. | 3. Do not overcook. | 4. Remove and plunge into icy water to stop the cooking and drain. | 5. Slice the fennel thinly. | 6. Grease a baking dish with some of the butter place the fennel into the dish, sprinkle with salt& pepper and pour in the stock. bake uncovered for 10 minutes in 400°F. | 7. After baking 10 minutes top the fennel with the remaining butter and sprinkle generously with Parmesan cheese. Continue baking for approx 15 minutes. | 8. The stock should be evaporated and the cheese golden. | 9. For Vegetarian use vegetable stock. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel 1 1/2 trimmed cut 0.8428 0.1985 0.0337 0.0054
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    salt pepper - - - -
    chicken stock 1/2 cup 43.2 4.236000000000001 3.0239999999999996 1.44
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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