Baked Fennel, Two Ways

By : Doreen

Baked Fennel with Olives

1 fennel bulb
½ cup chicken broth
1 Tbsp olive oil or melted butter
12 Greek olives (kalamata)
freshly ground black pepper
2 oz romano cheese, grated (parmesan will do)
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trim and slice the fennel, you should have approx. 3 cups slices. Save some of the feathery green herb leaves for garnish.

leave the olives whole, or remove pits and chop if desired

toss the fennel, olives, oil or butter and broth together; put into a buttered 8-inch casserole and season with pepper.

spread grated romano cheese over top, bake uncovered in 350°F oven for 30 to 35 minutes, or till fennel is soft and cheese is bubbly.

sprinkle with reserved fennel herb

serves 2 or 3, so divide the nutrient counts accordingly

for the whole recipe
calories: 455
Carbs: 20g / Fiber: 8g / 12g ECC
Potein: 22g
Fat: 34g

Baked Fennel with Capers

1 fennel bulb
½ cup chicken broth
1 Tbsp olive oil or melted butter
1 tsp dijon mustard
2 Tbsp capers, drained and chopped
2 oz romano cheese, grated
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trim and slice the fennel, you should have approx. 3 cups. Save some of the feathery green herb for garnish.

toss the fennel, capers, broth, oil or butter, and mustard together. Place in buttered 8" casserole dish.

top with grated romano cheese; bake at 350°F for 30 to 35 min. or till fennel is soft and cheese is bubbly.

garnish with reserved fennel greens

serves 2 or 3; divide the nutrient counts accordingly

for whole recipe
calories: 429
Carbs: 21g / Fiber: 8g / 13g ECC
Protein: 22g
Fat: 30g

October 2001 - "Let's Talk About Our Favourite Vegetables Post"