Roasted Fennel Parmigiana Recipe

Roasted Fennel Parmigiana Recipes

Ingredients :

1 large bulb fennel

1 tbsp good-quality olive oil

sea salt and freshly ground black pepper

1/4 cup grated Parmesan cheese

Method :

Preheat the oven to 350 degrees. Trim the tops and the feathery, dill-like fronds from the fennel bulb and discard. Cut the fennel bulb into thick slices through the base. Lightly grease the bottom of a small roasting pan or ovenproof skillet with half of the oil. Arrange the fennel in a single layer in the pan with the curved side up, and season with the salt and pepper. Drizzle the remaining oil over the fennel.

Roast the fennel for 20 minutes. Turn the fennel over and season the other side. Sprinkle the cheese on top and roast until the fennel is tender when pierced and the cheese is bubbling, 10-15 minutes more. Serve hot.

Makes 4 servings

Like so many vegetables, this anise-flavored bulb takes particularly well to roasting. Here it is simply roasted with a drizzle of olive oil, seas salt, and freshly ground pepper and then topped with a dusting of Parmesan cheese. Serve the fennel on its own or use as an accompaniment.

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