BEST AT HOME: How to make roasted fennel

Ken and we left warm, balmy Florida a finish of Nov for doctors’ appointments and family events in December. As we get comparison a doctors’ and dentist’s appointments seem to establish your amicable activities (or miss thereof). But being with family is roughly always delightful.

We distinguished Christmas during a my daughter and her family with a normal Southern Christmas brunch—Bloody Marys, pig chops, nation ham, biscuits, forage and divert gravy.

On a full stomach we headed to Dutchess County, N.Y., for a large Christmas cooking with Ken’s son, daughter, grandkids and their extended families. What a feast—wine, ham, primary rib, crushed potatoes, roasted potatoes, honeyed potato casserole, peas, immature beans and roasted fennel.

The grandkids—all in their 20s—hesitated to eat a fennel though like us aged folks motionless that it was delicious. Ken’s daughter Paige told me how she done a roasted fennel. When Ken and we returned to Florida, we attempted a recipe from memory for a cooking celebration and was gratified to find it was flattering most a recipe we found on a Internet. However, we usually used one fennel tuber and cut a recipe into fourths. we should have done a whole recipe given my guest unequivocally enjoyed a dish.

Roasted Fennel

4 tablespoons olive oil

4 fennel bulbs, cut horizontally into 1/3-inch thick slices

Salt and creatively belligerent black peppers to taste

1/3 crater creatively shredded Parmesan

Preheat a oven to 375 degrees.

Lightly mist a bottom of a 13x9x2-inch potion baking plate with olive oil.

Arrange a cut fennel in a dish.

Sprinkle with salt and pepper, afterwards with a Parmesan.

Drizzle with a olive oil.

Bake until a fennel is fork-tender and a tip is golden brown, about 45 minutes.

NOTE: You can ornament a roasted fennel with a uninformed fennel fronds if we wish.

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