BAKED FENNEL AU GRATIN
Servings: 6
Prep time: 0:05:00
Bake/Cook time: 0:50:00
Calories: 312
Fat: 27 grams
Protein: 7 grams
Carbohydrates: 13 grams
Fiber: 5 grams
Net Carbs: 8 grams
2 fennel bulbs (2 pounds total)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 stick unsalted butter, plus 1 teaspoon
3 tablespoons Atkins Quick Quisine
TM Bake Mix
1 cup heavy cream
1/2 cup (4 ounces) shredded Gruyere or Swiss cheese
2 tablespoons Parmesan cheese, grated
1. Preheat oven to 375F. Grease a shallow 2-quart baking
dish with 1 teaspoon butter and set aside.
2. Trim fennel leaving 1" stalks, Quarter bulbs and remove
center core. Cut crosswise into 1/4" slices. Place fennel
in a saucepan and cook in lightly salted water over
medium heat until just tender, about 10 minutes. Drain
fennel and season with salt and pepper. Transfer fennel
to dish, pressing down to form an even layer. Set aside.
3. In a medium saucepan melt butter over medium heat.
Stir in bake mix and cook 2 minutes. Add cream and
bring to a boil. Cook, whisking constantly, until slightly,
about 5 minutes. Turn off heat and stir in Gruyere until
melted. Pour sauce evenly over fennel and sprinkle dish
with Parmesan cheese.
4. Cover with foil and bake 15 minutes; uncover and bake
15-20 minutes more until golden brown and bubbly.
The mild licorice taste of fennel goes beautifully with cheese.
Atkins - Baked Fennel au Gratin
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Atkins Diet
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