How to make the Roasted fennel garnished with prosciutto bread crumbs? , a great snack with a simple easy instructions but that personally I find very nice..
Dish: Side dishes
Preparation time: 15 mins
Cooking time: 40 mins
Portions : 6 to 8 servings
Salted prosciutto is the perfect complement to roasted fennel, which is baked to soften the liquorice flavor. This side dish will be delicious served with any main dish of your choice.
1 big bulb of fennel (about 1-1 / 2 lbs / 750 g)
2 tbsp. at the table (25 ml) butter
1 C. (15 mL) fresh thyme, chopped
3 garlic cloves, finely chopped
1/4 c. (1 mL) black pepper from the grinder
3/4 cup (175 ml) cream of table 18%
1 C. at the table (15 ml) butter
4 oz (125 g) sliced prosciutto, chopped
1 cup (250 mL) fresh breadcrumbs
2 tbsp. at the table (25 ml) fresh parsley, chopped
1. Preheat the oven to 400 ° F (200 ° C).2. Pare the root and cut the top stems. Cut the bulb in half lengthwise and cut each half into 8 quarters.3. In large skillet, melt 2 tbsp. butter (25 ml) over medium-high heat; add the fennel quarters, thyme, garlic and pepper and sauté for about 8 minutes or until lightly browned. Transfer to a shallow 10-cup (2.5 L) baking dish. Pour the cream on the mixture.4. Prosciutto bread crumbs: Put the skillet over medium-high heat and melt the butter; cook prosciutto for about 4 minutes, or until crisp. Remove from fire; add the bread crumbs and parsley and sprinkle over the fennel mixture. Bake for about 25 minutes, or until the fennel is tender but firm, and the breadcrumbs are golden brown.
Prepare your own fresh breadcrumbs by placing slices of bread or rolls in a food processor and mixing until you have a texture of bread crumbs. Store any excess in the freezer for later recipe.
Energy: 141 calories
Protein: 6 g
Carbohydrates: 5 g
Fat: 11 g
Fibers: 1.1 g
Sodium: 346 mg
Top 5 nutrients :
Nutrient% VQ *
Calcium: 4% / 47 mg
Vitamin C: 11%
Vitamin A: 10%