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.
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
SLICED FENNEL WITH PARMESAN
The crisp crunch of thinly sliced raw fennel meets the salty-nutty richness of aged Parmigiano-Reggiano in this fork-optional predinner bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Yield Makes about 12
Number Of Ingredients 5
Steps:
- Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.
- On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.
- Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.
BROILED FENNEL WITH PARMESAN CHEESE
Provided by Pierre Franey
Categories easy, quick, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Trim the fennel, leaving the bulb intact. Cut each fennel lengthwise into 1/2-inch slices. Arrange the slices in one layer in a baking dish or pan.
- Sprinkle the fennel evenly with salt, pepper and cumin. Brush the top of the slices with 1 tablespoon of the olive oil.
- Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open. Broil 5 minutes. Turn the fennel and brush with remaining oil. Cook 5 minutes.
- Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 446 milligrams, Sugar 7 grams
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.
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.
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
- Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
- Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
- To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.
FENNEL WITH GARLIC, OIL AND PARMESAN
Provided by Molly O'Neill
Categories appetizer, side dish
Time 10m
Yield Twelve servings
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.
- Arrange the fennel on a platter. Let guests dip the fennel slices into the hot garlic oil. Serve with the shaved Parmesan and tomato-cumin bread (see recipe), crackers or any crudite.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 4 grams
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