Photo Credit: Lauren Volo
Fennel is one of those vegetables that is underappreciated in this country. In Italy, on the other hand, its versatility makes it one of the most used vegetables. Raw, it has a licorice flavor and a celery-like texture that is very refreshing, but it’s also delicious cooked, as it is in this dish. The licorice flavor mellows a bit and is a great match for the salty Parmesan.
Roasted Fennel with Parmesan
Serves 4 to 6
4 fennel bulbs, cut horizontally into 1⁄3-inch-thick slices, fronds reserved
Salt and freshly ground black pepper
1⁄3 cup freshly shredded
4 tablespoons olive oil
Originally seen in Giada's Family Meals by Giada de Laurentiis.
Preheat the oven to 375°F. Lightly oil a 13 × 9 × 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan cheese. Drizzle with the 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 and serve.