ROASTED FENNEL WITH GARLIC AND PARMESAN

SERVES 2 to 3

It has been years since I first tried fennel and, I must admit, I wasn’t too fond of it back then. Perhaps it was the preparation, which I do not recall. Anyhow, always willing to experiment, and since I use and enjoy fennel seed in other presentations, I tried again with this recipe, and I love it. The fennel becomes quite sweet, with a hint of anise or licorice, just enough to make a very refreshing flavor. This is easy, healthy and delicious.

INGREDIENTS

1 to 2 tablespoons olive oil

2 large fennel bulbs with fronds

1 large clove garlic, thinly sliced

Salt and pepper to taste

3 tablespoons freshly grated Parmesan cheese

2 teaspoons chopped fennel fronds

Preheat oven to 375° F. Spray or rub a 9x9, or similar size, shallow-sided baking dish with olive oil. To prepare the fennel, first cut the stems off the top of the bulbs and set aside. Cut a thin slice off of the root end of the bulbs and discard. Cut the fennel in half vertically through the flatter side of the bulb. Cut each half into about 1/3-inch thick slices. Lay the slices into the prepared pan, overlapping slightly as needed. Sprinkle with the garlic, salt and pepper, then top with the Parmesan cheese. Drizzle all over with the olive oil. Bake until the fennel is very tender, about 45 minutes. (If you would like a browner top, place under a hot broiler for a few minutes. Make certain you have a broiler-safe pan.) Chop the fronds and sprinkle over the top. Serve hot or room temperature.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.