ROASTED FENNEL WTIH PARMESAN AND BREADCRUMBS
Roasted Fennel with Parmesan and Breadcrumbs, one of the easiest ways to cook fennel. This will quickly become a favorite side dish!
Provided by Nadia Fazio
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat oven to 375F and line a sheet pan with parchment paper.
- Chop off the celery like stems and bottom of the fennel. Reserve the fronds which you can use for garnishing later. Slice in half and use the tip of the knife to cut out the triangular shaped core.
- Cut each half into thin slices. Place on a parchment paper lined sheet pan. Toss with olive oil, salt and pepper.
- Place in the oven and roast for 15 minutes, toss the fennel slices and continue roasting for 15 minutes longer.
- Remove the pan from the oven and sprinkle evenly with the Parmesan cheese and breadcrumbs. Return to the oven and continue roasting for 15 minutes longer until golden brown.
- Serve hot garnished with the reserved fronds, if desired.
Nutrition Facts : Calories 193 kcal, Carbohydrate 18 g, Protein 4 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 213 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
FENNEL GRATIN WITH PARMESAN BREAD CRUMBS
This creamy, dreamy gratin transforms fennel from a crunchy licorice-loaded fresh salad ingredient into a luxuriously sweet, warming holiday side.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place fennel in baking dish; drizzle with 2 tablespoons melted butter. Cover with foil; roast 45 to 50 minutes or until fennel is tender when pierced with paring knife.
- Meanwhile, in 4- to 5-quart Dutch oven, melt 3 tablespoons butter over medium heat. Add onions, salt and pepper flakes. Cook 7 to 9 minutes, stirring frequently, until lightly browned. Add flour; stir 2 to 3 minutes or until lightly browned. Slowly stir in broth and cream. Heat to simmering; cook 2 to 3 minutes or until very thick.
- In small bowl, mix Topping ingredients. Pour onion mixture over fennel in baking dish. Sprinkle topping evenly over all. Bake 10 to 15 minutes or until bread crumbs brown. Let stand 5 minutes at room temperature. Sprinkle some of the reserved fennel fronds over top.
Nutrition Facts : Calories 180, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 5 g, TransFat 0 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.
ROASTED FENNEL W/PARMESAN & BREAD CRUMBS
Number Of Ingredients 10
Steps:
- Directions Preheat the oven to 375 degrees F. Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F. Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm. Note: The ingredient quantities were proportionally increased for this episode. 2012, Barefoot Contessa Foolproof, All Rights Reserved
PARMESAN-ROASTED FENNEL
Fennel is tossed with olive oil, salt, pepper, and Parmesan cheese and roasted for a delicious veggie side dish.
Provided by Marcia
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
- Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.6 g, Cholesterol 2.2 mg, Fat 4.3 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 99.1 mg, Sugar 0.2 g
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