Roasted Fennel with Parmesan
According to Giada De Laurentiis, fennel is criminally 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 sautéed or roasted. The licorice flavor mellows a bit and is a great match for salty Parmesan.
- 4 fennel bulbs, cut horizontally into slices 1/3 inch (9 mm) thick, fronds reserved
- Salt and freshly ground pepper
- 1/3 cup (1 1/2 oz./45 g) freshly grated Parmesan cheese
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
Preheat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Arrange the fennel slices in the dish. Sprinkle with salt and pepper, then with the Parmesan cheese. 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 tsp., then sprinkle over the roasted fennel and serve. Serves 4 to 6.
Recipe from Giada De Laurentiis, Happy Cooking (Pam Krauss Books, 2015)