ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
- Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
- Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
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
PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
- Note: The ingredient quantities were proportionally increased for this episode.
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.
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.
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.
FENNEL WITH WINE AND PARMESAN
Make and share this Fennel With Wine and Parmesan recipe from Food.com.
Provided by Artandkitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the margarine or oil in a wide non-stick pan.
- Roast fennel (max heat) slices until light brown.
- Reduce the heat to medium (in my case it needed about 10 minutes).
- Add salt, pepper and wine.
- Stir once and cover (medium-low heat).
- Continue to cook until soft for about 10 minutes. If necessary add more wine or some water.
- Adjust salt and pepper.
- Now you have two possibilities (A and B).
- A) Top with parmesan and continue to cook until parmesan melts (easiest and fast version).
- B) Transfer fennel to a baking mold, top with parmesan and broil under grill shortly until parmesan changes color (beautiful and tasty). Don't burn it.
- Serve warm as side dish.
- Note: Small portions on a buffet woud be very cute as well. Reserve some fennel as decoration!
FENNEL GRATIN
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
BAKED FENNEL WITH PARMESAN
Steamed or just boiled fennel is a bit limp and has little appeal but when you finish it in the oven with a stock that has flavour and good quality Parmesan cheese it is really good. Do not over cook when you put it in the boiling water Recipe Instructions amended 28 Jan 08
Provided by Bergy
Categories Lunch/Snacks
Time 43m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim off the fronds and outer hollow stalks so you are left with the fennel bulb, trim off the hard bottom and cut each bulb in half Heat oven to 400F and bring a pot of water to boil, salt it.
- Place the halved fennel bulbs into the boiling water and cook 3 minutes, the fennel must still be crisp.
- Do not overcook.
- Remove and plunge into icy water to stop the cooking and drain.
- Slice the fennel thinly.
- Grease a baking dish with some of the butter place the fennel into the dish, sprinkle with salt& pepper and pour in the stock. bake uncovered for 10 minutes in 400°F.
- After baking 10 minutes top the fennel with the remaining butter and sprinkle generously with Parmesan cheese. Continue baking for approx 15 minutes.
- The stock should be evaporated and the cheese golden.
- For Vegetarian use vegetable stock.
Nutrition Facts : Calories 193.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 34.8, Sodium 383.9, Carbohydrate 14, Fiber 5.3, Sugar 0.6, Protein 7.8
BRAISED FENNEL WITH PARMESAN
Via Deborah Madison, a very simple and quite delicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish.
Provided by Chef Kate
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325°F
- Rub a baking dish large enough to hold the fennel in a single layer with butter.
- Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
- Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
- Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
- Serve garnished with chopped fennel greens or parsley.
BAKED FENNEL WITH PARMESAN AND THYME
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g
ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS
This simple and flavorful recipe was featured on "Everyday Italian" by Giada De Laurentiis. Goes well with other roasted dishes for dinner such as pork and balsamic pears. The saltiness of the Parmesan goes wonderfully with the sweet, mellow flavor of the roasted fennel.
Provided by Julesong
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
- Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
- Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
- Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
- Sprinkle with the salt and pepper, then with the Parmesan.
- Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
- Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
Nutrition Facts : Calories 227.8, Fat 16.4, SaturatedFat 3.3, Cholesterol 7.3, Sodium 539.9, Carbohydrate 17.4, Fiber 7.2, Sugar 0.1, Protein 6.1
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