Thursday, October 1, 2009

Fennel Baked with Parmesan Cheese

Fennel is a “stem and stalk” vegetable that is part of the carrot family. Fennel has a white bulb on one end and tough, green stalks growing out of it. Usually the bulb is eaten and the fronds can be used for garnish.

Fennel is an aromatic vegetable like celery and carrots, but it has a distinct anise flavor.

An easy and most delicious dish. the addition of butter and parmesan(do not use any other cheese) complement the flavour of the fennel perfectly. Make sure that the cheese does not burn when in the oven!

4 heads fennel, trimmed, quartered
3 tablespoons grated parmesan cheese

Boil the fennel in salted water until it is tender. Do not over cook. The fennel should be just al dente!
Drain  well and arrange in a generously buttered gratin dish.
Add lots of freshly ground pepper.
Sprinkle on the cheese.
Put into the oven at 400 degrees, until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.


  1. Oooh - I am getting fennel in my organic box tomorrow and was wondering what to do with it...

  2. Sounds tasty, I will try surely try it out in the coming days.


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.