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Gratineed Fennel

Make Gratineed Fennel at home with Extra Virgin Olive Oil, Nonfat Vegetarian Broth, and Nonfat Parmesan Cheese. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tsp
• 2 lb
• 1 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   In a large skillet, heat the oil over moderately high heat until hot but not smoking.

2. 2

   Reduce the heat to moderate, add the fennel and season with salt.

3. 3

   Cook, stirring, until the fennel browns lightly and absorbs the oil, about 5 minutes.

4. 4

   Add the stock, cover and cook over moderately low heat until the fennel is meltingly tender throughout, about 30 minutes.

5. 5

   If any stock remains in the skillet, remove the fennel and reduce the liquid over high heat until just a few tablespoons of thick sauce remain.

6. 6

   If the fennel was removed, return it to the skillet.

7. 7

   Cover and set aside. (Make ahead: The fennel can be refrigerated for up to 2 hrs.)

8. 8

   Preheat the broiler.

9. 9

   Arrange the fennel, slightly overlapping, in a large gratin dish.

10. 10

    Sprinkle the cheese evenly over the top.

11. 11

    Broil about 3" from the heat for 3 - 5 min, or until the cheese melts and the fennel sizzles.

12. 12

    Serve hot.

13. 13

    It was extremely good...the fennel was very mild tasting.

14. 14

    Cal 139.3

15. 15

    Fat 4.8g

16. 16

    Carb 18.6g

17. 17

    Fib 0g

18. 18

    Pro 8.3g

19. 19

    Sod 411mg

20. 20

    CFF 28.8%