Recipe information
Yield
serves 6
Ingredients
3 fennel bulbs, trimmed and split lengthwise
1 tablespoon unsalted butter, room temperature, plus more for dish
Coarse salt and ground pepper
1/3 cup grated Parmesan cheese
4 sprigs thyme
Preparation
Step 1
Preheat oven to 450°F. Bring a medium pot of water to a boil, and cook fennel until tender, about 15 minutes. Transfer fennel, cut side down, to paper towels and let drain 5 minutes.
Step 2
Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon butter. Season with salt and pepper and sprinkle evenly with Parmesan and thyme. Bake until cheese is golden brown, about 20 minutes. Serve warm.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 89
Step 5
Fat: 5.3g (3.2g Saturated Fat)
Step 6
Protein: 3.2g
Step 7
Carbohydrates: 8.8g
Step 8
Fiber: 3.7g
