Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 3.8% of RDA
• Carbs: 1.9% of RDA
• Fat (total lipid): 7.6% of RDA
• Fiber: 7.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 5.5% of RDA
• Sodium: 12.2% of RDA
• Sugar: 8.5% of RDA
• Vitamin A (IU): 29.0% of RDA
• Vitamin B6: 2.1% of RDA
• Vitamin C: 10.6% of RDA
• Iron: 0.0% of RDA
• Magnesium: 4.4% of RDA
• Manganese: 2.9% of RDA
• Niacin: 8.1% of RDA
• Potassium: 8.0% of RDA
• Zinc: 2.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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Preheat oven to 450 degrees.
Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes.
Drain fennel, cut side down, on paper towels, 5 minutes.
Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme.
Bake until cheese is golden brown, about 20 minutes. Top with more grated parmesan if desired, or serve as is.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 6.21 g
Carbohydrates 5.23 g
Iron 0 mg
Fiber 2.12 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.