No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Fennel with Parmesan and Thyme

Serve this side dish with baked eggs or roasted chicken, pork, and fish

  • Servings: 6
  • Yield:
Baked Fennel with Parmesan and Thyme

Source: Everyday Food, March 2010

Ingredients

  • 3 fennel bulbs
  • 1 tablespoon softened butter
  • Coarse salt and ground pepper
  • 1/3 cup grated Parmesan
  • 4 sprigs thyme

Directions

  1. 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.

Reviews (1)

  • Happy_Birthday_Dr_Seuss 28 Jan, 2013

    Baked Fennel with Parmesan and Thyme
    Russell's Monday Brunch
    Monday Brunch Guest Dr. M.R.C. Greenwood, PhD
    Nutritious and Delicious!

Related Topics