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Fennel with Parmesan Cream Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz) contains 140 calories, 11 g carbohydrate, (2 g fiber), 3 g protein, 10 g fat, (4 g saturated fat), 15 mg cholesterol, and 280 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 140
  • Makes: 8 4-oz servings
  • Active Time: 15 minutes
  • Total Time to Make: 1 hour, 15 minutes

Ingredients

You'll Need

8 x 8-inch (2 qt) baking pan, nonstick cooking spray

Directions

  1. Preheat oven to 350 degrees. Peel trimmed fennel bulbs. Halve from top to base; cut each half into 6 wedges.
     
  2. Toss fennel with 2 Tbsp basting oil and balsamic vinegar in large bowl, coating completely. Season with salt and pepper. Arrange fennel  in single layer on baking sheet. Roast 30 min until tender. Remove from oven.
     
  3. Spray bottom of baking pan with cooking spray. Arrange fennel in pan in even layer. Sprinkle with lemon zest; pour parmesan cream sauce evenly on top.
      
  4. Combine panko, remaining basting oil, and grated cheese in small bowl. Sprinkle evenly over fennel mixture.
     
  5. Bake, uncovered, about 30 min, or until bubbling and crumbs are golden brown. 
Chef Tips
  • Can be made up to step 5 and refrigerated a day in advance. Bring to room temperature before baking.
  • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.

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