Baked Fennel
Created by Adapted from The Vegetable Market Cookbook by Robert BudwigCourse: Side Dishes
Diet: Vegetarian
Season(s): Fall
Ingredients
- 2 pounds fennel bulbs
- 4 tablespoons butter
- 1/2 teaspoon freshly- grated nutmeg
- salt and freshly milled black pepper
- 1/2 cup freshly grated parmesan
Instructions
Preheat oven to 400˚ F. Clean the fennel, discard any bruised leaves and cut off the feathery fronds to use as garnish. Cut the bulbs in half crossways and cook in lightly salted boiling water until tender, about 10-15 minutes. Drain well.
Butter a shallow ovenproof dish. Add the fennel and sprinkle with nutmeg, salt and pepper. Dot with the remaining butter and sprinkle with the parmesan cheese. Bake in the center of the oven until just golden brown, about 10 minutes.
Heat the broiler to hot. When the fennel Is baked, slide under the broiler for 2-3 minutes, until browned. Serve hot, garnished with fennel fronds.
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