|1||whole garlic head|
|2||medium fennel bulbs, thinly sliced|
|1 tbsp||olive oil|
|1/4 tsp||freshly ground pepper|
|1/4 tsp||grated lemon rind|
|3 tbsp||fresh lemon juice|
|1/4 tsp||minced fresh rosemary|
Preheat oven to 450°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450° for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.
Yield: 2 cups
(serving size: 1/4 cup) CALORIES 36 (48% from fat); FAT 1.9g (sat 0.2g,mono 1.3g,poly 0.2g); PROTEIN 1.1g; CHOLESTEROL 0.0mg; CALCIUM 38mg; SODIUM 77mg; FIBER 0.3g; IRON 0.8mg; CARBOHYDRATE 4.3