Subj : Baked Fennel With A Crumb Crust
To : All
From : Ben Collver
Date : Wed Jul 17 2024 09:45 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Fennel With A Crumb Crust
Categories: Italian, Vegetables
Yield: 4 Servings
3 Fennel bulbs; cut lengthwise
-into quarters
2 tb Olive oil
1 cl Garlic; chopped
1 c Day-old whole wheat bread
-crumbs
2 tb Fresh Italian parsley;
-chopped
Salt and freshly ground
-pepper
Fennel leaves; to garnish
-(optional)
The delicate aniseed flavor of baked fennel makes a very good
accompaniment to all sorts of pasta dfishes and risottos.
Cook the fennel in a saucepan of boiling salted water for 10 minutes
or until just tender.
Drain the fennel and place in a baking dish or roasting pan, then
brush with half of the olive oil. Preheat the oven to 375°F.
In a small bowl, mix together the garlic, bread crumbs, and parsley
with the remainder of the oil. Sprinkle the mixture evenly over the
fennel, and then season well.
Bake for 30 minutes or until the fennel is tender and the bread
crumbs are crisp and golden. Serve hot. Garnished with a few fennel
leaves, if you wish.
Variation:
To make a cheese-topped version of this dish, add 4 tb finely grated
strong-flavored cheese, such as mature Cheddar, red Leicester, or
Parmesan, to the bread crumb mixture.
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