Fennel with Parmesan Bread Crumbs

Fennel with Parmesan Bread Crumbs

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
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)


  1. Preheat oven to 375°F. Spray 9-inch square baking dish with nonstick cooking spray; set aside.
  2. Remove outer leaves and wide base from fennel bulbs. Slice bulbs crosswise.
  3. 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.
  4. 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.
  5. 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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