AuthorMarjorie Perotti-BrewsterBraised fennel, and fennel in general is a vegetable that I use on a regular basis. It's great raw in green salads, tossed with olive oil and slices of oranges, part of seafood stews, or braised as it is in this recipe. This super simple, super fast recipe is good served with just about any grilled chicken, pork or fish dish. In addition, fennel, well very low in calories is a good source of vitamin C, Magnesium and Potassium.
Trim any tough or dry leaves from the outer sides of the fennel bulbs. Slice the trimmed bulbs into 1/2" thick slices.
Melt the butter and pour over the bottom of a gratin dish (a Pyrex baker works well if you don't have a gratin dish). Place the fennel slices in a single layer, add the chicken stock and salt and pepper.
Sprinkle the parmesan cheese over the slices of fennel, and cover the gratin dish with a sheet of aluminum foil and place in a preheated 325° oven for Convection and 350° for Standard. Bake for 15 minutes, or until the slices are just starting to soften when pricked with a fork.
Remove the foil and continue to bake for another 10 minutes to allow the Parmesan cheese to brown and form a bit of a crispy topping.
Ingredients
Directions
Trim any tough or dry leaves from the outer sides of the fennel bulbs. Slice the trimmed bulbs into 1/2" thick slices.
Melt the butter and pour over the bottom of a gratin dish (a Pyrex baker works well if you don't have a gratin dish). Place the fennel slices in a single layer, add the chicken stock and salt and pepper.
Sprinkle the parmesan cheese over the slices of fennel, and cover the gratin dish with a sheet of aluminum foil and place in a preheated 325° oven for Convection and 350° for Standard. Bake for 15 minutes, or until the slices are just starting to soften when pricked with a fork.
Remove the foil and continue to bake for another 10 minutes to allow the Parmesan cheese to brown and form a bit of a crispy topping.