'Food & Wine' Magazine's Crunchy Baked Fennel Recipe

'Food & Wine' Magazine's Crunchy Baked Fennel Recipe
12 Ingredients
  • 10 medium fennel bulbs--halved, cored and sliced 1/2 inch thick
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 cups panko (Japanese bread crumbs)
  • 1 cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • 2 teaspoons chopped thyme
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 cup dry white wine
Nutrition
328
16% daily value
12 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

37% 24

Saturated

29% 6

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 18

Fiber

28% 7

Sugars

- 9

Sugars, added

- 0

Protein

12% 6

Cholesterol

5% 15

Sodium

24% 588

Calcium

19% 189

Magnesium

10% 41

Potassium

18% 869

Iron

11% 2

Zinc

7% 1

Phosphorus

22% 153

Vitamin A

15% 138

Vitamin C

28% 25

Thiamin (B1)

3% 0

Riboflavin (B2)

9% 0

Niacin (B3)

9% 1

Vitamin B6

11% 0

Folate equivalent (total)

16% 64

Folate (food)

- 60

Folic acid

- 2

Vitamin B12

4% 0

Vitamin D

25% 4

Vitamin E

26% 4

Vitamin K

121% 145

Sugar alcohols

- 0

Water

- 193
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