Baked Fennel with Cheese (Jill Werle)

By Cooky

Ingredients

• Recipe By: Greene on Greens - Bert Greene
• Serving Size: 5 Preparation Time: 0:45
• 1 1/4 pounds fennel sliced
• 2 tablespoons margarine
• 1 onion chopped
• 1 carrot diced
• 1 1/2 cups chicken stock
• 3 tablespoons flour
• 1/4 cup milk, 1% lowf-at
• 1/4 teaspoon rosemary sprigs
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup gruyere cheese grated
• 3 tablespoons Parmesan cheese grated

Details

Servings 5

Preparation

Step 1

1. Preheat oven to 300 (f). Trim the stems from the fennel and peel the bottoms. Cut the bulb into 1/2" thick slices.

2. Melt 1 tablespoon of the margarine in a med. saucepan over med. low heat. Add the onion, cook 3 minutes. Stir in the carrot and sliced fennel. Toss to coat. Add the chicken stock . Heat to boiling; reduce the heat. Simmer, covered, over med.-low heat until tender, about 15 min. Drain, reserving the broth.

3. Transfer the vegetables to a lightly greased baking dish. Keep warm in the oven.

4. Meanwhile melt the remaining margarine in a small saucepan over med. - low heat. Stir in the flour. Cook, stirring constanly for 2 minutes. Whisk in the reserved broth and the milk. Cook until thick (5 min.) Add the rosemary, salt and pepper to taste. Spoon the sauce over the vegetables.

5. Combine the two cheeses and sprinkle them over the fennel mixture. Place under broiler unit until the cheeses melt and turn golden brown.
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Per serving: 172 Calories; 10g Fat (51% calories from fat); 8g Protein; 13g Carbohydrate; 15mg Cholesterol; 596mg Sodium