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
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
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
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
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
FENNEL AL FORNO
The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It's an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.
Provided by David Tanis
Categories dinner, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs' tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
- In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
- Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 580 milligrams, Sugar 8 grams, TransFat 0 grams
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