Tuesday, August 17, 2010


Fennel is something that I have come to be quite fond of over the course of the last year. Scott is the one who got me into it and this is our favorite way to make it:

2-3 fennel bulbs sliced 1/2 inch thick
extra virgin olive oil for drizzling
fresh cracked pepper
1/4 to 1/2 cup grated parmesan (preferably the real kind as opposed to the stuff in the green plastic shaker)
the fennel leaves, shredded (the stuff that looks like fresh dill)

Make sure you cut off all the green stalk stuff from the fennel bulbs. Layer the slices in a baking dish and drizzle with olive oil. Sprinkle with salt and pepper to taste. Bake in a 400 degree oven for 15 minutes. Remove from the oven and sprinkle with the cheese and the fennel leaves (the dill stuff) and put it back into the oven until the cheese browns a little (about 5 min.). Allow to cool a bit and serve!

I fed this to Cherilyn, Lorien, and Mike before and they all seemed to think it was alright :)


  1. Whoa. This sounds amazing. Now I have to go figure out what fennel is.

  2. That's kinda what I said when Scott was first like "let's have some fennel for dinner." You will find it in the fall/winter. It is more of a cold weather thing.
    that's what it looks like. I will warn you, fennel tastes midly licorice-y. That's awesome for some people and some people think that is the nastiest thing ever. So...you decide :)

  3. This sounds cool--I like fennel but I've only ever used it in soup. (Which is how I discovered what it was, it was in a recipe so I had to figure out where to find it).

  4. I have also seen recipes in the wide world of the interwebs of fresh fennel salad...sounds like it'd be pretty good. I might try that for a bit of variety this fall. But yes, roasted fennel is really simple and tasty.

  5. I finally made this today along with some pasta) and it turned out really tasty. It also made me want to add some fennel next time I make scalloped potatoes.