I'm back with another fennel recipe, this time oven roasted. It's very quick and simple yet with an unexpectedly good taste. You saw the first fennel recipe on the site, Fennel and Orange Salad, which opened our appetites and made us try it in various ways. As you know, I'm a fan of quick and simple recipes. I noticed this method of cooking fennel when browsing through Italian recipes and I quickly prepared it. I really liked the slightly sweet taste and the texture of braised cabbage. These two, combined with the light aroma of butter and Parmesan were wonderful.
In the fasting or vegetarian version, butter is replaced with olive oil. Instead of Parmesan cheese, put simple bread crumbs - so we have solutions for everyone. I'd say it's even a diet recipe as the amount of butter / oil is quite reasonable. It will make a special garnish for any food you like.
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Wash the fennel well, clean of any withered leaves.
Cut away the stems, the green ones that stick out. Don't cut anything from the root end.
Cut slices about 6-7mm thick. Notice they don't fall apart, they are held by the root end of the bulb.
Brush an oven tray with a little melted butter or olive oil - don't put too much butter, we don't want to bathe them in fat.
Arrange the fennel slices in the pan.
Brush with a little melted butter on top, sprinkle with a little salt and ground black pepper.
Place the tray in the preheated oven at 200 degrees C for 15-20 minutes.
After this time, remove the tray from the oven, sprinkle with Parmesan or breadcrumbs on top.
Return to the oven for another 10-15 minutes or until the fennel slices are nicely browned.
This fennel au gratin is served hot, beside any food you like.
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