Fennel with Parmesan Bread Crumbs
the Editors of Publications International, Ltd.
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.
Yield
Makes 4 servings
Ingredients
| 2 | large fennel bulbs |
| 1/2 | cup dry bread crumbs |
| 1/4 | cup lemon juice |
| 1 | tablespoon freshly grated Parmesan cheese |
| 1 | tablespoon capers |
| 2 | teaspoons olive oil |
| 1/8 | teaspoon black pepper |
| 1/2 | cup reduced-sodium chicken broth |
| Minced fennel leaves and red bell pepper (optional) |
Preparation
- 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.
Nutritional Information
| Calories | 113 |
| Calories from Fat | 31 % |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Carbohydrate | 16 g |
| Protein | 3 g |
| Sodium | 213 mg |
Dietary Exchange
| Starch | 1 |
| Fat | 1 |
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