Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (1)
Finocchi Gratinati al Forno
NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 35%
CARBS 25G21% OF CAL
4G FIBER7G OTHER14G TOTAL SUGAR
FAT 34G64% OF CAL
15G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian baked fennel with a creamy sauce and cheese topping. A refined side dish perfect for special occasions alongside roasted meats.
sideitaliancasserole🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium fennel bulbs
- 2 ½ cups homemade besciamella sauce
- 1 cup Fontina cheese, shredded (or substitute with mozzarella)
- 2 Tablespoons butter (melted)
- 4 Tablespoons parmigiano-reggiano cheese (grated)
- salt (to taste)
At a glance
PER SERVING · TIME 45M
CAL 24%·PRO 35%
CARBS 25G21% OF CAL
4G FIBER7G OTHER14G TOTAL SUGAR
FAT 34G64% OF CAL
15G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1348mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 860mg
- Calcium
- 489mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.