Fennel gratin, with or without béchamel sauce, is a classic side dish in Italy.
parchment paper | |||
2 | fennels | 700 g | |
1/3 cup | bread crumbs | 45 g | |
2 tbsp | Parmesan cheese, grated | 6 g | |
1 pinch | salt [optional] | 0.1 g | |
ground pepper to taste [optional] | |||
2 tbsp | olive oil | 30 mL |
per 1 serving (110 g)
Amount % Daily Value |
Calories 120 |
Fat 6 g 9 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 150 mg 6 % |
Carbohydrate 15 g 5 % |
Fibre 3 g 13 % |
Sugars 1 g |
Net Carbs 12 g |
Protein 3 g |
Vitamin A 1 % |
Vitamin C 18 % |
Calcium 8 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 1 |