Wednesday, April 30, 2008

Roasted Fennel with Parmesan*****

Roasting the fennel really mellows the anise flavor, they almost tasted like little crunchy onion rings.  My husband, who thought he didn't like fennel, was shocked by how good it is roasted with parmesan.

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4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

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.

Recipe adapted from Everyday Italian - Food Network

 

Mobile Market selection - week 3

It was tough to fit all the lush leafy greens into one single photo :o)

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fennel bulbs

collards        

red leaf  lettuce

green buttercrunch lettuce

green romaine lettuce

green garlic bunch

3 comments:

Amy said...

for the roasted fennel--is the big white part at the bottom considered one bulb, and do you include the green stalks that lead up to the fronds? Or when the recipe calls for 4, is that 4 stalks including the green part?

Jessica said...

Hello Amy :o) Yes, the large white section is considered the bulb. So you would need 4 seperate bulbs for the recipe, or you could cut the recipe in half or fourths, depending on how many bulbs you have on hand. This is a VERY simple recipe. I cut the stalks off at the tip of the bulb and then save some of the fronds for garnish. I then cut the base off of the bulb and slice into 1/2 inch chunks.

Amy said...

thanks I did it--hubby didn't like it but I sure did. I don't know if they'll reheat well but I'll try to give them to the little man tomorrow.