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.

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