Warm Fennel-and-Parmesan Dip
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Martha Stewart Living, November 2010
- Yield Serves 6 to 12
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 fennel bulbs, trimmed and cut into 1-inch wedges
- 4 garlic cloves, slightly crushed
- Coarse salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons, finely grated Parmesan cheese
Directions
- Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
- Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.
Cook's Note
Serving idea: Toasted rustic bread is perfect for dipping.
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This was pretty easy to make and really delicious. The fennel becomes sweet when cooked and is really tasty. My guests gobbled it up - even if they weren't quite sure what it was made from. I paired whole grain, seeded crackers with it and that went well and was easier and a little healthier than french bread.