Fennel with Parmesan Bread Crumbs
Fennel is a celerylike stalk with an anise flavor. It is enjoyed raw in salads or cooked as a side dish or in soups. Its leaves are often used as an herb in salads, stuffings and sauces.
Makes 4 servings
|2||large fennel bulbs|
|1/2||cup dry bread crumbs|
|1/4||cup lemon juice|
|1||tablespoon freshly grated Parmesan cheese|
|2||teaspoons olive oil|
|1/8||teaspoon black pepper|
|1/2||cup reduced-sodium chicken broth|
|Minced fennel leaves and red bell pepper (optional)|
- Preheat oven to 375°F. Spray 9-inch square baking dish with nonstick cooking spray; set aside.
- Remove outer leaves and wide base from fennel bulbs. Slice bulbs crosswise.
- Combine fennel and 1/4 cup water in medium nonstick skillet with tight-fitting lid. Bring to a boil over high heat; reduce heat to medium. Cover and steam 4 minutes or until fennel is crisp-tender. Cool slightly; arrange in prepared baking pan.
- Combine bread crumbs, lemon juice, Parmesan cheese, capers, oil and black pepper in small bowl. Sprinkle bread crumb mixture over fennel; pour broth over top.
- Bake, uncovered, 20 to 25 minutes or until golden brown. Garnish, if desired.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||31 %|
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