Baked Fennel With Butter & Cheese Recipe
Ingredients
| Fennels | 4 Large | |
| Ground pepper | 1 To taste | |
| Butter | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Salt | To Taste |
Directions
Preheat oven to 350F (175C).
Butter a 13" x 9" baking dish.
Cut off long stalks and bruised leaves from fennels.
Slice end off bulbous base.
Wash fennels thoroughly.
Cut into quarters.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add fennels.
Cook over high heat 10 to 15 minutes or until tender but firm.
Drain fennels on paper towels.
Arrange slightly overlapping in buttered baking dish.
Season with salt and pepper.
Dot generously with butter and sprinkle with Parmesan cheese.
Bake 15 minutes or until fennel is tender and cheese is melted.
Butter a 13" x 9" baking dish.
Cut off long stalks and bruised leaves from fennels.
Slice end off bulbous base.
Wash fennels thoroughly.
Cut into quarters.
Fill a large saucepan two-thirds full with water.
Bring water to a boil.
Add fennels.
Cook over high heat 10 to 15 minutes or until tender but firm.
Drain fennels on paper towels.
Arrange slightly overlapping in buttered baking dish.
Season with salt and pepper.
Dot generously with butter and sprinkle with Parmesan cheese.
Bake 15 minutes or until fennel is tender and cheese is melted.
Chef
