Gerösteter Parmesan Fenchel

Roasted Parmesan Fennel

Pane-Bistecca
Roasted Parmesan fennel is so easy to make and is worth making in large quantities. You have very little to do, so it’s a very popular dish!

Fennel is an old, originally Mediterranean crop that occasionally grows wild in Central Europe. It needs a warm location with moderately dry, nutrient- and base-rich loamy soil.

There are three varieties of common fennel or garden fennel:
The varieties differ in their use and growth.
– Vegetable fennel, bulb fennel or onion fennel (the bulbs of vegetable fennel are widely used today, which can be used raw in salads or steamed in vegetable dishes, e.g. as a garnish for fish dishes).
– Spicy fennel or sweet fennel (finely chopped fennel leaves are used in small quantities to season soups, salads, mayonnaises and for vinaigrette sauces).
– Wild fennel or bitter fennel
– The dried, ripe fruits of fennel, which are also incorrectly referred to as “fennel seeds”, are a spice similar to aniseed. They can be baked into brown bread.
Prep time
5 min
Cooking time
35 min
Portions
4
Total time
40 min

Ingredients

  • 3-4 Fennel Bulbs

  • Olive Oil

  • Salt and Pepper

  • Paprika

  • Chili

  • Oregano

  • 30 g Parmesan grated

Instructions

1

Step 1

Cut the fennel into slices approx. 1-2 cm thick and place in a greased gratin dish. Season well and sprinkle over the Parmesan.
2

Step 2

Drizzle with a little olive oil and roast in the oven at 180 C for 30-35 minutes.
3

Step 3

The fennel will remain slightly crispy! (if you want the fennel soft, you should roast it for another 10 minutes or pre-cook it in salted water before baking).

Notes

Very simple and good! Here are some more Fenner Recipe!
Gerösteter Parmesan Fenchel
Gerösteter Parmesan Fenchel
Gerösteter Parmesan Fenchel
Gerösteter Parmesan Fenchel

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