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Fennelicious!

So I had two bulbs of fennel sitting in my fridge and was in the mood for some lovely braised fennel!

Braised Fennel with Parmesean Cheese

Ingredients

  • 2 fennel bulbs
  • 1/3 cup low-sodium chicken broth
  • salt & pepper to taste
  • 1/4 cup grated Parmesean cheese

Directions

  1. Preheat oven to 350 degrees F.
  2. Wash and trim fennel bulbs: Remove stalks and leaves. Cut a thick slice off of the root end and slice the bulb in half. Remove the hard inner core from each of the halves, and cut into wedges.
  3. Spray a 2-quart baking dish with PAM cooking spray.
  4. Place fennel wedges into the baking dish. Season with the kosher salt and pepper.
  5. Pour the chicken broth all over the fennel wedges. Bake, uncovered, 15 minutes.
  6. Remove from oven, and sprinkle with the grated Parmesean cheese. Return to oven and bake another 10-20 minutes until cheese is melted, and fennel is soft and tender.

Makes 4 to 6 servings.

Fennel

This was wonderful! I ended up putting my oven to 400F for the last 5 minutes just to bake off all the liquid and slightly brown the fennel. I ended up having this with 2 small pieces of skinless roasted chicken breast. I also had a second helping of the fennel.  I’m thinking of making a soup with the leftovers…

Have a great night!

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