Baked Fennel with Parmesan and Thyme
Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.
- Servings: 6
Source: Everyday Food, March 2010
- 3 fennel bulbs
- 1 tablespoon softened butter
- Coarse salt and ground pepper
- 1/3 cup grated Parmesan
- 4 sprigs thyme
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.