Have you ever tried fennel before? It is a wonderful vegetable, with a very distinct flavor that reminds you of anise. Some even associate the flavor with licorice. Fennel can be eaten raw in a salad or fried, grilled or roasted. It pairs great with all kinds of food: meat, fish, fruits and vegetables.

Roasted

I love fennel that has been soaking in a nice vinaigrette for a couple of hours, almost liked pickled fennel. It’s also great sauteed, but my absolute favorite way to eat it, is roasted. Its easy, it’s fast and delicious. Prep time is maybe 5 minutes and you need just a couple of ingredients. Roast it to your preference and you’re ready to dish up.

Ingredients

2 – 3 fennel bulbs

50 g freshly grated Parmesan

1 tbsp olive oil

salt/pepper

Instructions

Preheat oven to 200°C.

Remove the fennel fronds but don’t throw them away.

Cut the bulb in half and remove the hard part.

Then cut in thin strips. I just used a knife, but you can also use a grater or food processor.

I use freshly grated Parmesan in this recipe, but you could also use store bought grated Parmesan (but it’s dryer and doesn’t melt as well as freshly grated cheese).

Mix fennel, cheese and olive oil in a bowl and add some salt and pepper.

Transfer to an oven dish.

Bake ca. 30 – 45 minutes, the exact time depends on how soft or how crunchy you like your fennel.

Serve with some of the fennel fronds sprinkled on top.

Enjoy!

PS: the fennel fronds are also great in salads. Or make a dip with Greek yogurt, finely chopped fennel fronds, crushed garlic, lemon juice, salt and pepper.

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Roasted Fennel

Author Nicole

Ingredients

• 2-3 fennel bulbs
• 50 g freshly grated Parmesan*
• 1 tbsp olive oil
• salt/pepper

Instructions

1. Preheat oven to 200°C.

2. Remove the fennel fronds but don’t throw them away.**

3. Cut the bulb in half and remove the hard part.

4. Then cut in thin strips. I just used a knife, but you can also use a grater or food processor.

5. Mix fennel, cheese and olive oil in a bowl and add some salt and pepper.

6. Transfer to an oven dish.

7. Bake ca. 30 – 45 minutes, the exact time depends on how soft or how crunchy you like your fennel.

8. Serve with some of the fennel fronds sprinkled on top.

Recipe Notes

*I use freshly grated Parmesan in this recipe, but you could also use store bought grated Parmesan (but it’s dryer and doesn’t melt as well as freshly grated cheese).

**The fennel fronds are also great in salads. Or make a dip with Greek yogurt, finely chopped fennel fronds, crushed garlic, lemon juice, salt and pepper.