12.04.2006

roasted fennel with parmesan

Fennel is one of those vegetables that is underappreciated. It is delicious if you know how to cook it. This recipe was featured on Giada's show at the Food Network channel.
Raw, it has a licorice flavor and a celerylike texture that is very refreshing, but it's also delicious as a cooked vegetable. The licorice flavor mellows a but and is a great match for salty Parmesan. At first look and taste, one might think that its roasted onions.
This is one sure-win fennel recipe that you will love. :)

PICT1879

4 T olive oil, plus more for baking dish
4 fennel bulbs, cut horizontally into 1/3 inch thick slices, fronds reserved
salt and freshly ground pepper
1/3 cup freshly shredded parmesan cheese

Preheat the oven to 375F. Lightly oil a 13 x 9 x 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the parmesan cheese. Drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 Tablespoons, then sprinkle over the roasted fennel and serve.

1 comment:

Kim Akel said...

I just made this... delicious!!

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