It’s strange how one’s taste preference changes and develops over the years. There just may be hope yet for my relationship with mint. I’m not holding my breath on that one though. However fennel is a whole different story. I never used to like fennel because I never liked liquorice and anything aniseedy. I have changed. I do not mind raspberry liquorice (okay maybe that doesn’t quite count, but the original black liquorice is a little too hard core for me at this stage), I definitely like using star anise in my cooking. Absinthe I will drink but only if it’s disguised with something else, preferably sweet. But fennel – me likey. And this is one of my favourite fennel dishes.
It’s one of those dishes that is so simple to prepare, doubts will start to loom…and you think it may turn out to be a disaster. Trust me, this one’s a winner.
The fennel’s naturally sweet flavour melds beautifully with the parmesan and you get these tender roasted fennel that is tastily encrusted with melted cheese. So yum. It certainly isn’t a pretty dish, but it’s pretty delish I’d say!
Here’s the full recipe. Enjoy!
ROASTED FENNEL WITH PARMESAN
Adapted from foodnetwork.com
1 tablespoons olive oil
2 fennel bulbs, cut horizontally into 1/3-inch thick slices
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 180 degrees C.
Lightly oil the bottom of an oven safe dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.