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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.

Source: Everyday Food, March 2010
Servings Yield



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How would you rate this recipe?
  • florahouse15
    3 JUL, 2017
    Made this twice now. First time it was perfect--i used normal size fennel as pictured. Second time I had extremely large fennel that needed to be quartered. The problem is that this recipe needs a flat surface to sprinkle the Parmesan on, so that didn't work out so well. Make sure if you need to quarter, that you don't end up with wedges. You want the large, flat, top surface. How much topping you get in a bite is determines how tasty the outcome is. Also, you could try adding a roasted potato recipe too do at the same time as this. I did a rosemary Parmesan potato recipe where the potatoes are sliced into 1" chunks and rubber with oil, rosemary, salt, pepper, and Parmesan, and I put it in at the same time, and took at out at the same time as this recipe. I did need to extend the cook time by 10min total though in my oven.
  • Zhinka
    6 AUG, 2015
    Made this, it came out very well, I did cook it at a lower temp because my fennel was very young and small and I did not want to burn it, other then that I made it according to recipe and I will definitely make again.
  • tricksiecat81
    3 MAY, 2015
    I don't have a review, but I do request that if you're going to rate this dish, at least say why! I was going to make it, I saw the three stars and I'm wondering what the issue was. An explanation would have been good.

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