Photo: Markus Spiske
Baked Fennel in Tomato Sauce
11 ingredients
Serves 4
openrecipes
Sweet and barely spicy baked fennel in a delicious tomato sauce and cheese
Estimated Nutrition (whole recipe, rough)
447
Calories
21g
Protein
31g
Fat
25g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large fennel bulb, remove stalks and greens
- 2-3 tablespoons extra virgin olive oil
- 1 small carrot, minced
- 1 celery stalk, minced
- 1 large shallot, minced
- 1/2 teaspoon thyme
- Pinch red pepper flakes
- 2 cups tomato sauce
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Fontina or Gruyere cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes