I'm back with another fennel recipe, this time oven roasted - very quick and simple but with an unexpectedly good taste. You saw the first fennel recipe on the site, Fennel and Orange Salad, and that opened our appetites to try it in various ways. As you know, I am a fan of quick and simple recipes, I noticed this method of cooking fennel through Italian recipes and I quickly executed it. I really liked the slightly sweet taste and the texture of cabbage, these combined with the light aroma of butter and parmesan were wonderful.
In the fasting or vegetarian version, butter is replaced with olive oil, and instead of Parmesan cheese, put simple bread crumbs - so we have solutions for everyone. I would say that it is a recipe and diet, the amount of butter / oil is quite reasonable and you will have a special garnish for any food you like.
Follow us on social networks! Don't miss new recipes and other news!
The fennel is washed well, cleaned of any more withered and ugly leaves from above.
Cut the tips, the ones that stand out, from the base so you don't cut anything.
Cut slices about 6-7mm thick, notice that they do not fall apart, hold the knot at the root of the fennel.
Grease an oven tray with a little melted butter or olive oil - do not grease with too much butter, the idea is not to bathe them in a fat bath.
Arrange the fennel slices in the pan.
Grease them with a little more melted butter, sprinkle a little salt and ground black pepper on top.
Place the tray in the preheated oven at 200 degrees for 15-20 minutes.
After this time, remove the tray from the oven, sprinkle Parmesan or breadcrumbs on top.
Put the tray for another 10-15 minutes in the oven, or until the fennel slices are nicely browned.
This way the au gratin fennel is served hot, besides any food you will like.
No comments yet. Be the first to post one!
In order to make our website work, we store personal information, use browser cookies, show personalized ads and integrate with third-party data processors.