Roasted Fennel with Parmesan
Fennel: A wonderful vegetable with a sweet, anise or licorice flavor that’s strongest when it’s raw but much more mellow when it’s cooked. White, bulbous with green stems and frilly dill-like fronds. Most recipes use the bulb and the stalks and fronds can be used to make stock, soups and stews.
- 4 tablespoons olive oil
- 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
- Salt and freshly ground black pepper
- 1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Some Wonderful Ways to Use Fennel
Healthy sautéed fennel and onions make a wonderful side dish
Combine sliced fennel with avocados and oranges for a delightful salad
Braised fennel is a wonderful complement to scallops
Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato
Top thinly sliced fennel with plain yogurt and mint leaves
Fennel is a match made in Heaven when served with salmon