Fennel With Garlic, Oil and Parmesan

Ingredients

• 1 cup olive oil
• 4 large cloves garlic, peeled and thinly sliced
• 1 ½ teaspoons kosher salt
• 6 small bulbs fennel, trimmed and thinly sliced
• 6 ounces Parmesan cheese, shaved

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    242 calories; 21 grams fat; 4 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 9 milligrams cholesterol; 528 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Twelve servings

Preparation

1. Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.
2. Arrange the fennel on a platter. Let guests dip the fennel slices into the hot garlic oil. Serve with the shaved Parmesan and tomato-cumin bread (see recipe), crackers or any crudite.

10 minutes