Fennel Gratin

1 Reviews
100% would make this recipe again

Fennel gratin, with or without béchamel sauce, is a classic side dish in Italy.

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Preparation : 10 min Cooking : 45 min
120 calories/serving

Ingredients

parchment paper
2 fennels 700 g
1/3 cup bread crumbs 45 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
2 tbsp olive oil 30 mL

Method

  1. Preheat the oven to 190°C/375°F. Line with parchment paper a large baking sheet.
  2. Remove the fennel stalks and the feathery leaves. Slice the bulb lengthwise into quarters or 2 cm-thick pieces then put in a bowl. Add the breadcrumbs and cheese then mix everything. Season with salt and pepper.
  3. Transfer to the baking sheet, drizzle with oil and place in the middle of the oven.
  4. Cook for about 35-40 min, or until nicely browned. If desired, turn the oven to 'grill' for the last 3 minutes.
  5. Take out of the oven, then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

120

Fat

6 g

9 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

150 mg

6 %

Carbohydrate

15 g

5 %

Fibre

3 g

13 %

Sugars

1 g

Net Carbs

12 g

Protein

3 g

Vitamin A

1 %

Vitamin C

18 %

Calcium

8 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Good source of  :
Folacin, Potassium
Source of  :
Calcium, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin C, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Meat and Alternatives 0
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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