Parmesan Fennel

28 Reviews
87% would make this recipe again

Fennel is much liked by Italians because it tastes similar to anise but is sweeter and milder, and also easy to prepare.

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Preparation : 5 min Cooking : 10 min
70 calories/serving

Ingredients

1 fennels 360 g
1 tbsp butter, unsalted 14 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g

Method

  1. Remove the stalks and the feathery leaves. Slice the bulb into quarters lengthwise.
  2. Fill a pot with water and add the quarters along with a pinch of salt. Bring to a boil. Cook 4-5 min, until the fennel is soft but still al dente. Drain the quarters thoroughly.
  3. Melt the butter in a pan over high heat taking care not to let it burn. Add the fennel and cook, turning often, to brown each side nicely, about 5 min total. Cover with grated Parmesan, then serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

70

Fat

5 g

8 %

Saturated 3 g
+ Trans 0.2 g

16 %

Cholesterol

10 mg

Sodium

100 mg

4 %

Carbohydrate

7 g

2 %

Fibre

3 g

11 %

Sugars

0 g

Net Carbs

4 g

Protein

2 g

Vitamin A

5 %

Vitamin C

18 %

Calcium

7 %

Iron

5 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

28 Reviews (25 with rating only) 87% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I really enjoyed the mellow fennel taste of this dish, will certainly make again.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I don't like raw fennel at all and so I was very apprehensive to try this dish. It was DELICIOUS! The harsh raw flavor gets so mellowed through cooking and it has an excellent texture. I'm glad to see I'll be able to add this to my diet...:)

Useful 0
november 07, 2016

Easy enough to make. I don't believe I like fennel, however...

Useful 0

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