Roasted Fennel with Parmesan, Black Pepper and Chives
User Reviews
3.7
Roasted Fennel with Parmesan, Black Pepper and Chives
Description
This recipe features fennel bulbs trimmed and sliced before being arranged in a baking dish coated with olive oil. The fennel is drizzled with additional oil, seasoned with salt and plentiful black pepper, then roasted at 190°C (375°F) for around 35 minutes until fork tender. After initial roasting, dried chives and freshly grated Parmesan cheese are sprinkled on top and the dish returns to the oven briefly to melt the cheese.
The roasted fennel slices develop a soft, slightly caramelized texture with concentrated anise flavor balanced by salty Parmesan and a fresh herbaceous touch from chives. The reserved fennel fronds are chopped and used along with fresh chives as a garnish to add a bit of color and mild onion flavor.
This simple vegetable side pairs well with roasted meats, poultry, or can be served as part of a vegetarian meal. It is a straightforward way to bring out the gentle, sweet qualities of fennel enhanced by cheese and pepper seasoning for a comforting, warm dish.
Ingredients
- 2 fennel bulb
- 2 tablespoon olive oil
- salt
- ½ teaspoon black pepper ground
- ½ teaspoon chives dried
- ⅓ cup Parmesan Cheese freshly grated
- 1 tablespoon chive fresh
Instructions
- Preheat the oven to 190ºC/375 º F.
- Cut the fronds off the fennel bulbs and then cut each of them in half. (reserve the fronds)
- Slice the halves into 8mm (⅓-inch) slices.
- Pour half of the olive oil over the base of your baking dish.
- Arrange the fennel in a single layer.
- Drizzle with the remaining olive oil.
- Season with salt and plenty of black pepper.
- And roast for 35 minutes.
- Check the fennel is fork tender then remove from the oven, sprinkle with the dried chives and grated parmesan.
- Bake for a further 3-5 minutes to just melt the cheese.
- Chop some of the reserved fennel fronds.
- Sprinkle with the fresh chives (and some of the reserved fennel fronds) and serve.
User Reviews
Overall Rating
3.7
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