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Categories:Viewed: 85 - Published at: 7 years ago
Ingredients
- 2 x fennel bulbs - (1 lb ea)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 stk unsalted butter plus
- 1 tsp unsalted butter
- 3 Tbsp. Atkins Bake Mix
- 1 c. cream
- 1/2 c. shredded Gruyere or possibly Swiss cheese - (4 ounce)
- 2 Tbsp. Parmesan cheese
Method
- Heat oven to 375 degrees.
- Trim fennel leaving 1-inch stalks.
- Quarter bulbs, remove center core.
- Cut crosswise into 1/4-inch slices.
- Place fennel in a saucepan, add in 1/2 c. water, and cook over medium heat 10 min, till just tender.
- Drain fennel and sprinkle with salt and pepper.
- Grease a shallow 2-qt baking dish with 1 tsp.
- butter.
- Transfer fennel to dish, pressing down to create an even layer.
- In a medium saucepan heat butter.
- Stir in bake mix; cook 2 min.
- Pour in cream.
- Bring to a boil; cook 5 min till slightly thickened.
- Add in Gruyere cheese; stir till melted.
- Pour sauce proportionately over fennel.
- Sprinkle dish with Parmesan cheese.
- Cover with foil and bake 15 minute; uncover and bake 15 min more till golden and bubbly.
- This recipe yields 6 servings.
- Description: "The mild licorice taste of fennel goes beautifully with cheese."
