Comida Kraft
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Baked Fennel with Parmesan

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Makes 12 servings

Looking for a deliciously different veggie side? Try tender baked fennel bulb with a golden-brown bacon-and-Parmesan-cheese topping.

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What You Need

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Make It

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  • 1. To prepare fennel, cut off and discard upper stalks. Remove any wilted outer layers and cut a thin slice from each fennel base. Wash fennel and cut each bulb into quarters. In a large saucepan cook the fennel in a small amount of boiling salted water for 5 minutes. Drain and pat dry.
  • 2. Lightly grease a 2-quart shallow baking dish. Arrange half of the fennel quarters in the baking dish. Drizzle half of the melted butter over the fennel. Sprinkle with half each of the parsley, sage, salt, and pepper. Add the remaining fennel. Drizzle with remaining butter; sprinkle with remaining parsley, sage, salt, and pepper. Pour chicken broth and wine along the sides of the baking dish, being careful not to wash off any of the butter or seasonings. Sprinkle with half of the Parmesan cheese.
  • 3. Bake, covered, in a 350 degree F oven for 45 minutes. Increase the oven temperature to 450 degrees F. Remove cover; sprinkle with remaining cheese and the crumbled bacon. Bake, uncovered, for 10 to 15 minutes more or until fennel is tender and top is golden.
  • 4. Makes 12 servings
Please use alcohol responsibly.


  • Makes 12 servings

Diet Exchange

  • 1 Vegetable
  • .5 Meat (M)
  • 1 Fat

Nutritional Information

Serving Size Makes 12 servings
Calories 102
Total fat 6g
Saturated fat 3g
Cholesterol 12mg
Sodium 269mg
Carbohydrate 9g
Dietary fiber 4g
Sugars 0g
Protein 5g
% Daily Value
Vitamin A 0 %DV
Vitamin C 25 %DV
Calcium 12 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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