Kerby's Culinary Corner
Recipe: Roasted Fennel with Parmesan
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/2-inch slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded parmesan cheese
Preheat oven to 375 degrees F.
Lightly oil the bottom of a 9x13 inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with
the shredded parmesan cheese. Drizzle with olive oil.
Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
Finely chop enough fennel fronds to equal two teaspoons, then sprinkle over the roasted fennel and serve.
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