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Fennel Bake with Parmesan
1/2 cup of chicken stock
2 bulbs of fennel (1 pound each), trimmed and thinly sliced
2 tablespoons of chopped onions
1/4 teaspoon of dry mustard
1/4 teaspoon of ground black pepper
1/8 teaspoon of salt
1/4 cup of grated Parmesan cheese
Bring the stock to a boil in a Dutch oven over medium-high heat. Add the
fennel. Cook for 10 minutes, or until the liquid has evaporated
and the fennel is tender. Preheat the oven to 400ºF. In a small
bowl, combine the onions, mustard, pepper, and salt. Sprinkle
over the fennel. Top with the Parmesan. Cover and bake for 25
minutes, or until golden brown. Serves 4 |
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