* Exported from BigOven *

Baked Fennel Au Gratin

Recipe By :Atkins Cookbook at http://atkinscenter.com
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 fennel bulbs - (1 lb ea)
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 stick unsalted butter --plus
1 teaspoon unsalted butter
3 tablespoon Atkins Bake Mix
1 cup cream
1/2 cup shredded Gruyere or Swiss cheese - (4 oz)
2 tablespoon Parmesan cheese

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 1/2 cup water, and cook over medium heat 10
minutes, until just tender. Drain fennel and sprinkle with salt and pepper.

Grease a shallow 2-quart baking dish with 1 teaspoon butter. Transfer
fennel to dish, pressing down to form an even layer.

In a medium saucepan melt butter. Stir in bake mix; cook 2 minutes.
Pour in cream. Bring to a boil; cook 5 minutes until slightly
thickened. Add Gruyere cheese; stir until melted.

Pour sauce evenly over fennel. Sprinkle dish with Parmesan cheese.
Cover with foil and bake 15 minute; uncover and bake 15 minutes more
until golden brown and bubbly.

This recipe yields 6 servings.

Carbohydrates: 13 grams
Net Carbs: 8 grams
Fiber: 5 grams
Protein: 8 grams
Fat: 27.5 grams
Calories: 326

Formatted for MC6 06-21-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 178 Calories; 19g Fat (92.9%
calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 59mg
Cholesterol; 225mg Sodium. Exchanges: 0 Lean Meat; 3 1/2 Fat.


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