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Baked Fennel au Gratin Recipe


Atkins Baked Fennel au Gratin
4.9g
Glucides nets Atkins™
Prep Time: 5 Minutes
Style:French
Cook Time: 50 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.8g

Protein

26.2g

Fat

2.7g

Fiber

285.1kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 1/4 cup Unsalted Butter Stick
  • 2 bulb Fennel Bulk
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Heavy Cream
  • 1/2 cup, shredded Gruyere Cheese
  • 2 tbsp Parmesan Cheese (Grated)
  • 1/2 serving Atkins Flour Mix

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe, you will need 3 tablespoons.
  1. Preheat oven to 375°F.
  2. Grease a shallow 2-quart baking dish with 1 teaspoon butter and set aside.
  3. Trim fennel leaving 1 stalks, Quarter bulbs and remove center core. Cut crosswise into 1/4 slices. Place fennel in a saucepan and cook in lightly salted water over medium heat until just tender, about 10 minutes. Drain fennel and season with salt and pepper. Transfer fennel to dish, pressing down to form an even layer. Set aside.
  4. In a medium saucepan melt butter over medium heat. Stir in 3 Tbsp baking mix and cook 2 minutes.
  5. Add cream and bring to a boil. Cook, whisking constantly, until slightly, about 5 minutes. Turn off heat and stir in Gruyere until melted.
  6. Pour sauce evenly over fennel and sprinkle dish with Parmesan cheese.Cover with foil and bake 15 minutes; uncover and bake 15-20 minutes more until golden brown and bubbly.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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