Baked Fennel au Gratin
7.7g
Net Carbs
13.4g
Protein
28.8g
Fat
4.3g
Fiber
347
Calories
Ingredients:
- 2 bulbs Fennel Bulk
- 1/4 teaspoon Black Pepper
- 1 cup Heavy Cream
- 1/4 cup Unsalted Butter Stick
- 1/2 cup shredded Gruyere Cheese
- 2 tablespoons Parmesan Cheese (Grated)
- 1/2 teaspoon Salt
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 3 tablespoons.
- Preheat oven to 375°F.
- Grease a shallow 2-quart baking dish with 1 teaspoon butter and set aside.
- Trim fennel, leaving 1 stalk on each bulb. Quarter bulbs and remove center core. Cut crosswise into 1/4-inch 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.
- In a medium saucepan melt butter over medium heat. Stir in 3 Tbsp baking mix and cook 2 minutes.
- Add cream and bring to a boil. Cook, whisking constantly, until thickened, about 5 minutes. Turn off heat and stir in Gruyere until melted.
- Pour sauce evenly over fennel and sprinkle dish with Parmesan cheese. Cover with foil and bake 15 minutes; uncover and bake 15-20 minutes more until golden brown and bubbly.
