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Side Dish

Fennel with parmesan cheese

Andy Powning

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Fennel with Parmesan Cheese
Serves 4
2 lb. of fennel bulbs with one-inch stalks
½ cup fresh grated Parmesan cheese
3 tbsp. butter
Salt and freshly ground pepper (to taste)


Wash and trim fennel bulbs and blanch or steam until tender but firm, 10-15 minutes (less if freshly picked). Cool to touch and quarter, leaving a thin layer of the core to hold the fennel together, and arrange, cut-side up, in a buttered 1½-quart baking dish. Cover with grated cheese and dabs of butter; season with salt and pepper. Bake in a preheated 400-degree oven for 20-25 minutes or until the cheese is brown.

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