Fennel Parmesan

March 1, 2012

Fennel Parmesan

Philippe, Tucson CSA
2 large or 4 small fennel bulbs, trimmed and quartered
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
Cook the fennel in salted water until tender but not limp (8-10 minutes). Drain.
Preheat oven to 400°F.  Oil an oven dish.
Arrange the fennel quarters in the oven dish. Season with salt and black pepper. Sprinkle on the cheese.
Bake for 30 min or until cheese is golden brown.

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