ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
- Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
- Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
- Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.
BAKED FENNEL WITH PARMESAN AND THYME
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- 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.
ROASTED FENNEL WITH PARMESAN
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
- Roast the fennel slices for about 1 hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan shavings. Taste for salt and pepper and serve.
BAKED FENNEL WITH PARMESAN
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Provided by RUPERTLSSMITH
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
- Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
- Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g
BAKED FENNEL WITH PARMESAN
Steps:
- Slice the green fronds off two bulbs of fennel and cut the bulbs in half. Boil the fennel in salted water for about 5 minutes. Drain the bulbs and slice them. Toss with cheese, salt and pepper and put in a baking dish that has been sprayed with cooking spray (Pam). dot with butter and pourin two tablespoons of cream. Bake in a 350 degree oven until hot and bubbly.
BAKED FENNEL
This is a light, tasty way to cook fennel. It is tender, with a crunchy outer texture and just a hint of the fennel flavor. This is a great vegetable side dish with grilled or roasted meats.
Provided by Dancer
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
- Set the feathery leaves aside to garnish the completed dish.
- Place in a saucepan and cover with milk.
- Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
- Remove the fennel and pat dry.
- Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
- Bake for about 20 minutes.
- Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
- This dish is great hot or at room temperature.
- Use the discarded feathery fronds to garnish, and serve.
BAKED FENNEL WITH PARMESAN
Steamed or just boiled fennel is a bit limp and has little appeal but when you finish it in the oven with a stock that has flavour and good quality Parmesan cheese it is really good. Do not over cook when you put it in the boiling water Recipe Instructions amended 28 Jan 08
Provided by Bergy
Categories Lunch/Snacks
Time 43m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim off the fronds and outer hollow stalks so you are left with the fennel bulb, trim off the hard bottom and cut each bulb in half Heat oven to 400F and bring a pot of water to boil, salt it.
- Place the halved fennel bulbs into the boiling water and cook 3 minutes, the fennel must still be crisp.
- Do not overcook.
- Remove and plunge into icy water to stop the cooking and drain.
- Slice the fennel thinly.
- Grease a baking dish with some of the butter place the fennel into the dish, sprinkle with salt& pepper and pour in the stock. bake uncovered for 10 minutes in 400°F.
- After baking 10 minutes top the fennel with the remaining butter and sprinkle generously with Parmesan cheese. Continue baking for approx 15 minutes.
- The stock should be evaporated and the cheese golden.
- For Vegetarian use vegetable stock.
Nutrition Facts : Calories 193.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 34.8, Sodium 383.9, Carbohydrate 14, Fiber 5.3, Sugar 0.6, Protein 7.8
BAKED FENNEL WITH PARMESAN
I found this recipe on Allrecipes and have posted it here for quick reference. The fennel has a nice mellow taste and the parmesan cream sauce is divine. It is the perfect veggie to take to a potluck because it stays hot during transit.
Provided by trishypie
Categories Vegetable
Time 40m
Yield 1/2 fennel, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Remove 'fingers' and 'hair' from the fennel bulb and cut off the base. Cut the fennel bulbs in half and cut out the core out of the bottom. You will see the core as it is whiter and in a 'V' shape at the base of the bulb. Slice the fennel in quarters vertically.
- Melt the butter in a large skillet and fry the fennel for about 5 minutes. Stir in the half and half, sour cream and salt until nicely combined.
- Transfer to an ungreased shallow baking dish and sprinkle with parmesan cheese.
- Bake for 30 minutes or until fennel is tender and can be pierced with a fork. Enjoy!
Nutrition Facts : Calories 239.9, Fat 19.2, SaturatedFat 11.8, Cholesterol 48.9, Sodium 509, Carbohydrate 12.6, Fiber 3.6, Sugar 0.2, Protein 6.6
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- Clean the fennel by cutting off the stalks, then cut the bulb in half lengthwise. Remove the hard core in the middle, then cut thin slices.
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