Oven-baked creamy fennel with parmesan
Easy creamy side dish for roasted meats
- 2 pcs garlic cloves, crushed
- 2 pcs fenel bulbs, small
- 2 tbsp parmesan, grated
- 2 tbsp extra-virgin olive oil
- 1 pinch freshly ground salt
- 1 pinch freshly ground black pepper
- Preheat oven to 390°F .
- Heat olive oil in a large oven-proof skillet, over medium-high heat until oil starts to sizzle; add fennel.
- Add garlic to skillet; brown fennel on one side for 4 minutes. Flip carefully and season lightly with salt. Cover skillet with parchment-lined foil and transfer to oven.
- Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
- Increase oven temperature to 430°F . Transfer garlic and fennel in food processor; process until lumpy consistency.
- Season with salt and pepper, and stir in 0.70 oz grated parmesan cheese.
- Transfer mixture to a smaller baking dish and sprinkle with remaining grated cheese; bake for 20 minutes or until cheese is golden brown.
- Serve immediately as a side dish.
- Very low in sugar
- High in dietary fiber
- High in potassium
- High in vitamin C
| Preparation time: | 60 min |
| Portions: | 4 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 132.15 kcal |
| Carbohydrates: | 18.72 g |
| Cholesterol: | 2.2 mg |
| Sugar: | 4.92 g |
| Protein: | 4.35 g |
| Fat: | 5.61 g |
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com