Roast Fennel Bulb with Pecorino Romano & Pistachio
| 8 |
35 |
307 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
25 min |
6
|
Roasted fennel bulb utilizes the lower part of the fennel (or anise) plant. It has the same but much milder flavor of fennel seeds.
Ingredients
|
3 bulb(s)
|
Fennel
|
|
1/2 cup
|
Pistachio nuts
(chopped)
|
|
1 tbsp
|
Mint, fresh
(fresh; chiffonade)
|
|
8 tbsp
|
Butter, grass fed, unsalted
(1 stick or use ghee - dairy free)
|
|
1 cup
|
Romano cheese
(Pecorino Romano - or use nutritional yeast - dairy free)
|
|
1 medium
|
Lemon
(Juice of)
|
|
1 tsp
|
Himalayan sea salt
|
|
1 tsp
|
Black pepper
|
Instructions
- Preheat oven to 425oF(200oC).
- In a saucepan over medium heat, melt butter.
- Whisk continually until butter is a light brown color and exudes a nutty scent. Make sure not to let the butter burn.
- Remove from heat and pour into a separate container.
- When butter is mostly cooled, add mint and lemon. Mix thoroughly and set aside.
- Cut tops of fennel so you are left with just the bulb and slice down the middle.
- Place bulbs in a baking dish and coat with browned butter.
- Sprinkle salt, pepper, cheese, and pistachios evenly over the top of the bulbs.
- Bake for 20–30 minutes, spooning butter back onto the bulbs 15 minutes into baking.
Notes:
Pro tip: Butter is browned when brown particles begin to form at the bottom of the pan and butter reduces in size.
Fennel (or anise) is a good source of fiber, vitamin C and folate!
Nutrition Facts
Per Portion
Calories
307
Calories from fat
225
Calories from saturated fat
120
Total Fat
25.0 g
Saturated Fat
13.4 g
Trans Fat
0
Polyunsaturated Fat
1.7 g
Monounsaturated Fat
3.8 g
Cholesterol
58 mg
Sodium
731 mg
Potassium
639 mg
Total Carbohydrate
14.0 g
Dietary Fiber
5.2 g
Sugars
6.9 g
Protein
9.1 g
Dietary servings
Per Portion
| Fruit |
0.2 |
| Meat Alternative |
0.3 |
| Milk Alternative |
0.3 |
| Vegetables |
2.6 |
Energy sources
Meal Type(s)
