Ingredients Jump to Instructions ↓

  1. 2 Fennel bulbs - (1 lb ea)

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  4. 1/2 cup 164g / 5.8oz Unsalted butter - plus

  5. 1 teaspoon 5ml Unsalted butter

  6. 3 tablespoons 45ml Atkins Bake Mix

  7. 1 cup 237ml Cream

  8. 1/2 cup 73g / 2.6oz Shredded Gruyere or Swiss cheese - (4 oz)

  9. 2 tablespoons 30ml Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 375 degrees. Trim fennel leaving 1-inch stalks. Quarter bulbs, remove center core. Cut crosswise into 1/4-inch slices. Place fennel in a saucepan, add 1/2 cup water, and cook over medium heat 10 minutes, until just tender. Drain fennel and sprinkle with salt and pepper.

  2. Grease a shallow 2-quart baking dish with 1 teaspoon butter. Transfer fennel to dish, pressing down to form an even layer.

  3. In a medium saucepan melt butter. Stir in bake mix; cook 2 minutes. Pour in cream. Bring to a boil; cook 5 minutes until slightly thickened. Add Gruyere cheese; stir until melted. Pour sauce evenly over fennel. Sprinkle dish with Parmesan cheese. Cover with foil and bake 15 minute; uncover and bake 15 minutes more until golden brown and bubbly.


Send feedback