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    You are in: Home / Recipes / Fennel With Wine and Parmesan Recipe
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    Fennel With Wine and Parmesan

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 22, 2014

      I am a newcomer to fennel and this is a very tasty recipe! I made half of the recipe and used a little less oil than called for. After cooking the fennel on the stove I put the pan under the broiler to brown the parmesan as per your second suggestion. We enjoyed this - thanks for sharing the recipe!

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    • on April 06, 2012

      Scrumptious! Hubby is converted-YEAH! Lovely dish--and quality of parmesan has a lot to do with what you think. Easy too. Served with a wonderful lime marinated chicken, rice, and coconut cream pie. I bought 1 bulb which I honestly do NOT think weighed close to even 4 ounces by the time I cut off the fronds... so reduced recipe to 1/4. Mine looks more brown than others but am not used to gas burner in our rental so probably had the flame too high but it sure tasted good. Thank you awalde!

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    • on March 11, 2012

      This is very similar to the first fennel dish I ever had. That's the one that convinced me that I really do like fennel. Now you've added parmesan and a few minutes under the grill, and taken this recipe to a whole new level. We loved it. I didn't use any salt, because the parmesan added plenty. Otherwise made and thoroughly enjoyed as written. The whole family thanks you very much for posting.

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    • on February 13, 2012

      Always on the lookout for new fennel recipes, as we love it. And this one is a keeper. Great flavors and textures and easy to prepare. Will be making this again!

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    • on January 12, 2012

      Delicious! It's amazing the subtle it is the taste of fennel when it's cooked. It is like if fennel has dual personalities. To all people that think they do not like fennel, they should try this recipe. Mild with the delicious gratin crust. We had it as a side of chicken and also fish, great both ways.

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    • on January 10, 2012

      DH is the one who likes fennel so I made it for him. He liked it, told me it was 4 stars. He prefers the fennel raw finally. I ate a serving and I found it had too much oil. If I do it again, I'd reduce the amount of oil. I didn't use salt. The parmesan is a great addition to the dish and adds salt naturally. I put the saucepan under the broil to melt the parmesan. Thanks awalde :) Made for PRMR tag game

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    Nutritional Facts for Fennel With Wine and Parmesan

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.5
     
    Calories from Fat 126
    56%
    Total Fat 14.1 g
    21%
    Saturated Fat 5.0 g
    25%
    Cholesterol 16.5 mg
    5%
    Sodium 738.1 mg
    30%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 3.5 g
    14%
    Sugars 0.5 g
    2%
    Protein 8.7 g
    17%

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