September 26, 2011 Roasted Fennel With Shredded Parmesan Cheese
RECIPE
Adapted from a Giada De Laurentiis recipe
Serves 2 A CookTale Olive Oil, Butter and the oven are a wonderful trio. The intense heat browns and caramelizes whatever it contains. When I removed the Fennel slices I was amazed, I was elated, just look how it transforms a white Fennel bulb into something beautiful, and so is the taste. INGREDIENTS 1 TB of EVOO+ 1-1/2 TB of Butter METHOD 1. Preheat the oven to 400 degrees F. 2. Lightly Butter the bottom of a 13 by 9 by 2-inch glass baking dish or baking sheet. Arrange the Fennel in a single layer. Sprinkle with the Salt, Pepper, the EVOO & dollop of Butter, & finally the shredded Parmesan. 3. Bake until the Fennel is fork-tender and the top is golden brown, about 30 minutes. 4. Chop enough Fennel fronds to equal 2 tsp, then sprinkle over the roasted Fennel & serve. |
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- Posted under Dinner, Side Dishes, Vegetables
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