Baked Fennel With Parmesan

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Fennel is a wonderful vegetable that is often overlooked. This recipe gives it an extra flavour boost. Do not overcook it, it should still be crisp. Save a frond or two for garnish"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (198.4 g)
  • Calories 172.3
  • Total Fat - 11.6 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 39.3 mg
  • Sodium - 269.3 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 5.3 g
  • Sugars - 0.1 g
  • Protein - 6.7 g
  • Calcium - 214.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 20.5 mg
  • Thiamin - 0 mg

Step 1

Trim off the fronds and remove the outer hollow stalks, trim off the hard bottom and cut the bulb in half, slice thinly Preheat oven 400f

Step 2

Lightly oil an oven proof dish, put in the fennel, season with salt and pepper, pour in the stock and bake uncovered in a 400f oven for 10 minutes

Step 3

Top the fennel with the butter and parmesan cheese Continue baking for a further 15 minutes

Step 4

The stock will have evaporated and the fennel will be golden. Enjoy

Tips & Variations


No special items needed.

Related

Kchurchill5 "RIP" Forever in our Kitchen

Made this for someone I cook for; and, it was fantastic. Simple and flavorful. I did add a couple small sprigs of thyme as it cooked, but otherwise made it as is. Nice and golden brown. I apologize for no pictures; but, I rarely take pictures of dishes when I cook for others. But trust me, it comes out perfect. A definite 'must make' recipe. And yes, fennel is often overlooked, but shouldn't be. And, for those who say they don't like fresh fennel; they really need to try is roasted or baked. Once it is cooked, it takes on a completely different flavor. DELISH !

(30 Jul 2012)