Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 0
Calories 4
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat g 0 %
  Polyunsaturated Fat g  
  Monounsaturated Fat g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 7mg 0 %
Potassium 59mg  
Total Carbohydrate 1g 0 %
  Dietary Fiber 0g 0 %
  Sugars g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 5 %
Calcium 0 % Iron 6 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition

Posted By



Bon Appétit, November 2005


Active time: 1 hr Start to finish: 1 3/4 hr


Makes 8 servings.

7 tbsps extra-virgin olive oil, divided
4 fresh fennel bulbs, each cut lengthwise into 6 wedges
1/3 cup chopped shallots
2 tbsps fresh lemon juice
2 tbsps chopped fresh parsley
2 tsps grated lemon peel
1 garlic clove, minced

Cooking Instructions
Step 1 Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; saut until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
Step 2 Preheat oven to 400F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.