Marc Vetri's Fennel Gratin

See full recipe on: Serious Eats

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5 Ingredients

2 fennel bulbs (about 2 pounds), fronds trimmed and reserved
About 2 1/2 cups olive oil
Salt and freshly ground black pepper
1 1/4 teaspoons red pepper flakes
1/3 cup freshly grated Parmesan cheese

Preparation Instructions on Serious Eats

Nutrition

1305

65% daily value

servings

high-fiber, low-carb, vegetarian, gluten-free

Fat 

212%

138
                 
Saturated

102%

20
                 
Trans

-

0
                 
Monounsaturated

-

99
                 
Polyunsaturated

-

15
                 
Carbs 

6%

18
                 
Carbs (net)

-

10
                 
Fiber

30%

7
                 
Sugars

-

9
                 
Sugars, added

-

0
                 
Protein

13%

6
                 
Cholesterol

2%

6
                 
Sodium

36%

867
                 
Calcium

23%

230
                 
Magnesium

11%

45
                 
Potassium

21%

975
                 
Iron

15%

3
                 
Zinc

7%

1
                 
Phosphorus

26%

182
                 
Vitamin A

16%

140
                 
Vitamin C

31%

28
                 
Thiamin (B1)

2%

0
                 
Riboflavin (B2)

9%

0
                 
Niacin (B3)

10%

2
                 
Vitamin B6

10%

0
                 
Folate equivalent (total)

16%

63
                 
Folate (food)

-

63
                 
Folic acid

-

0
                 
Vitamin B12

5%

0
                 
Vitamin D

0%

0
                 
Vitamin E

139%

21
                 
Vitamin K

188%

226

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