Baked Fennel Recipe
Ingredients
| 2 heads fennel, trimmed | ||
| Water | 1 , salted (As required) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| 2 tablespoons fine dry bread crumbs | ||
| Parmesan cheese | 1 Tablespoon, grated | |
| 1 hard-cooked egg, chopped | ||
| 1 tablespoon finely chopped fennel leaves | ||
| Dash of paprika | ||
Directions
Cut the fennel heads lengthwise into quarters and drop into the boiling water; cook until just tender, about 8 to 10 minutes.
Drain and arrange in a well-greased shallow baking dish.
Spoon 2 tablespoons of the melted butter over the fennel.
Combine the bread crumbs, cheese, egg, fennel leaves, and remaining 2 tablespoons melted butter; sprinkle over top.
Add a sprinkling of paprika.
Place in a 450° oven just until the crumbs have browned, about 10 minutes.
Drain and arrange in a well-greased shallow baking dish.
Spoon 2 tablespoons of the melted butter over the fennel.
Combine the bread crumbs, cheese, egg, fennel leaves, and remaining 2 tablespoons melted butter; sprinkle over top.
Add a sprinkling of paprika.
Place in a 450° oven just until the crumbs have browned, about 10 minutes.
Chef
