Baked Fennel with Parmesan

This side dish is excellent with roasted poultry or as part of a vegetable platter.
SERVES 4

Ingredients

• 2 Tbsp olive oil
• 2 small fennel bulbs, cored and thickly sliced lengthwise
• 1 large onion, thinly sliced (optional)
• 1 cup vegetable broth
• Salt and freshly ground black pepper
• ½ cup grated Parmesan cheese

Steps

• Preheat oven to 450°F.
• Rub bottom and sides of a medium roasting pan with the oil.
• Add fennel, onion, if using, stock, and seasoning.
• Cover with foil and bake for ~25 mins, or until the fennel is fork-tender.
• If there is liquid at the bottom of the pan, pour it off.
• Serve fennel garnished with Parmesan cheese or, if you’d like, sprinkle fennel with Parmesan cheese and pop it under the broiler for 3-4 mins, until cheese melts and begins to turn golden.

VARIATION: To make a one-pot entrée, brown pieces of chicken in the oven for ~20 mins, pour off chicken fat, then add the fennel, onion, stock, salt, and pepper (omit the Parmesan) and bake for an additional 25 minutes, until fennel is done.

Recipe used with permission from The Kitchen Ecosystem by Eugenia Bone