Yield: 1 servings
|60 grams||Freshly grated parmesan cheese|
|Freshly ground black pepper|
Remove the tough outer leaves and stems from the fennel then cut the fennel across into slices. Cook in boiling salted water until just tender (about 2 ~ 3 minutes) and drain well.
Butter a shallow over proof dish and arrange the sliced fennel in a single layer, sprinkle with the parmesan and dot with the butter. Season well with black pepper and bake on the second shelf from the top of a 200 degree C oven until the fennel is golden.
Converted by MC_Buster.
Per serving: 592 Calories (kcal); 50g Total Fat; (71% calories from fat); 7g Protein; 38g Carbohydrate; 131mg Cholesterol; 767mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.