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 Baked Fennel | Status Approved | | Name |  Baked Fennel | | Category | Vegetables, European, Italian | | Serves/Yields | 4 servings | | Source | Guido | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 35 minutes | | Introduction | | This is a light, tasty way to cook fennel. It is tender, with a crunchy outer texture and just a hint of the fennel flavor. | | Ingredients | | 2 Large fennel Bulbs
2 Cups of Milk *
4 Tablespoons Extra_virgin_olive_oil
4 Tablespoons Grated Parmigiano_reggiano
1/2 Cup Bread Crumbs
Salt And Black Pepper to taste
Option: bechamel sauce *
| | Directions | | Step: 1 |  Preheat the oven to 450 degrees. Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
Place in a saucepan and cover with milk. Simmer for about 10 minutes or until the fennel can be easily pierced with a fork. Remove the fennel and pat dry.
Note: In the picture, the bechamel version. | | Step: 2 |  Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper. Bake for about 20 minutes. Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown. This dish is great hot or at room temperature. Use the discarded feathery fronds to garnish, and serve. This is a great vegetable side dish with grilled or roasted meats. | | Step: 3 |  As option: (my dad's favorite) after you baked the fennels for 20 minutes, pour the bechamel sauce over the fennel, and then sprinkle the cheese and breadcrumbs and a pinch of nutmeg over the dish and keep baking until golden brown. |
Time submitted: Saturday, January 22. 2005 at 08:41:22 Contributed By: guido
Rate It| Average score: 1.72 () votes: 22 |  |  | |  |  |  | Comments
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