From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook
Fennel is grown throughout the Mediterranean and the Unites States. It is a fragrant bulb with feathery stems, both of which are often found in salads. When cooked, fennel becomes very mild and delicate, different from its anise flavor when raw.
Here we marry fennel with other vegetables, but it is also good baked by itself with just a hint of garlic and lemon. In fact, you could top this with some white fish fillets for the last 10 to 15 minutes.
Makes 4 servings
Ingredients
Refrigerated, butter-flavored cooking spray
2 fennel bulbs
4 plum tomatoes, thinly sliced
7 garlic clove, minced
1 pound small Yukon Gold potatoes, scrubbed clean and thinly sliced
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt, optional
Freshly ground pepper
3 tablespoons chopped, fresh, flat-leaf parsley
Directions
- Preheat the oven to 400°F. Coat a baking dish with cooking spray.
- Slice the fennel bulbs in half lengthwise. Remove the stems and any discolored outer leaves. Remove the hard base of the fennel and cut the bulb into very thin slices. Place in the baking dish. Top with the tomato slices, garlic, and potatoes. Drizzle with oil, lemon juice, salt (if using) and pepper.
- Cover with aluminum foil and bake for 30 minutes. Uncover, and stir in the parsley. Continue to bake, uncovered, stirring twice, until the vegetables are tender and cooked through, and the potatoes begin to brown. Serve immediately.
Per serving:
150 calories (9% calories from fat)
I.5 g total fat (0 g saturated fat)
5 g protein
32 g carbohydrate
6 g dietary fiber
0 mg cholesterol
70 mg sodium
655 mg potassium
The Cleveland Clinic Healthy Heart and Lifestyle Guide and Cookbook is available from Random House, Inc., or wherever books are sold.
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