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Creamy Baked Fennel Recipe
|Lemon juice||2 Tablespoon|
|Caraway seeds||2 Teaspoon|
|Butter/Margarine||25 Gram (10 Ounce)|
|Breadcrumbs||100 Gram (4 Ounce)|
|Fromage||7 Ounce (200 Grams)|
|Milk||150 Milliliter (5 Ounce)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1015 Calories from Fat 272
% Daily Value*
Total Fat 53 g80.9%
Saturated Fat 27.3 g136.3%
Trans Fat 0 g
Cholesterol 122.9 mg
Sodium 3224.1 mg134.3%
Total Carbohydrates 108 g36.1%
Dietary Fiber 21.3 g85.3%
Sugars 20.3 g
Protein 39 g78.1%
Vitamin A 54.2% Vitamin C 153.4%
Calcium 101% Iron 54.4%
*Based on a 2000 Calorie diet
Slice the fennel thinly, reserving the feathery fronds for garnishing.
Place the slices in a pan and pour the lemon juice over them.
Cover and steam over a medium heat for 5-10 minutes, until the fennel begins to soften.
Meanwhile, roast the caraway seeds in a frying pan over a high heat for a few seconds and then crush them slightly.
Heat the butter or margarine in a pan and fry the breadcrumbs over a medium heat until slightly browned.
Transfer the fennel to a 1.5 litre (21/2 pint) baking dish.
Beat together the fromage frais, milk, caraway seeds and salt, then pour the mixture over the fennel.
Sprinkle the breadcrumbs on top and then the chopped parsley.
Cover with foil and bake for 25-30 minutes, until the fennel is tender.