Best Broiled Fennel With Parmesan Cheese Recipes

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

PARMESAN-ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
• Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
• Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.

ROASTED FENNEL WITH PARMESAN - GIADA DE LAURENTIIS

Steps:

• Preheat the oven to 375 degrees F.
• Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
• Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
• Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
• Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they're cooking.
• Sprinkle with the salt and pepper, then with the Parmesan.
• Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
• Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

BROILED FENNEL WITH PARMESAN CHEESE

Steps:

• Preheat broiler.
• Trim the fennel, leaving the bulb intact. Cut each fennel lengthwise into 1/2-inch slices. Arrange the slices in one layer in a baking dish or pan.
• Sprinkle the fennel evenly with salt, pepper and cumin. Brush the top of the slices with 1 tablespoon of the olive oil.
• Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open. Broil 5 minutes. Turn the fennel and brush with remaining oil. Cook 5 minutes.
• Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
• Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
• Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.

BAKED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
• Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
• Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

PARMESAN ROASTED FENNEL

Steps:

• Cut 2 fennel bulbs into 1-inch wedges; toss with 3 tablespoons olive oil, 1 tablespoon chopped thyme, 1/2 teaspoon kosher salt and a pinch of red pepper flakes on a rimmed baking sheet. Cover with foil and roast at 425 degrees F, 20 minutes. Uncover and toss; continue roasting until tender and golden, 15 to 20 minutes, sprinkling with 1/4 cup shredded parmesan during the last 5 minutes.

BROILED FENNEL WITH TOMATOES AND PARMESAN CHEESE

Steps:

• Preheat the broiler to high.
• Trim the fennel, leaving the bulbs intact. Cut each bulb lengthwise into 1/4-inch-thick slices. Arrange the slices in one layer in a baking dish.
• Brush the fennel with 1 tablespoon of the oil. Sprinkle the fennel with salt and pepper. Put the fennel slices under the broiler about 6 inches from the heat. Broil 5 minutes. Turn the slices and cook 3 minutes more.
• Meanwhile, core and halve the tomatoes. Season with salt and pepper.
• Arrange the tomatoes, cut side up, around the fennel. Brush with the remaining 1 tablespoon of oil. Sprinkle the fennel and tomatoes with cheese. Broil 2 minutes and sprinkle with the herbs. Serve.