 |
 |
 | ingredients |
| |
2 tablespoons butter, room temperature
3 fennel bulbs, trimmed and halved through stem
4 sprigs thyme
3/4 cup grated parmesan
coarse salt and ground pepper
|
|
|
 | Baked Fennel with Parmesan and Thyme |
| | Serves 6 | Prep time: 30 minutes | Total time: 40 minutes |
| |
- Preheat oven to 450 degrees. Butter an 8 by 8-inch baking dish with 1 tablespoon butter. In a large pot of salted boiling water, cook fennel, covered, until tender, about 15 minutes. Place fennel cut-side down to a paper towel lined plate and drain 5 minutes. Transfer fennel, cut-side up, to prepared pan. Dot with 1 tablespoon butter; season with salt and pepper, and top with thyme and parmesan. Bake until golden brown, about 20 minutes.
|
|
