seasonal RECIPES for those who love to EAT
Karen C: First time eating fennel... and it is amazing!! Had to ask someone at the grocery store to help me find it because I had no idea what they looked like! thank you! :)
1. Preheat oven to 375°F.
2. Trim greens and slice fennel bulbs in slices length-wise (i.e. with the fennel "grain").
3. Brush the cut sides lightly with olive oil and season with salt, pepper, and garlic powder.
4. In a large, non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place 4 funnel bulb slices into pan and sear until golden brown, approximately 4 to 5 minutes per side
5. Transfer fennel to baking dish. Repeat with another 2 tablespoons of olive oil and the remaining fennel bulb slices.
6. Cover and roast for approximately 15 minutes until fennel is fork tender.
7. Uncover the dish and arrange slices of asiago cheese over the fennel bulb slices.
8. Turn broiler on high and broil for 3 to 4 minutes until brown and bubbly. What these closely or the cheese will burn!
9. Transfer to a serving platter and drizzle lightly with olive oil and sprinkle with fresh ground pepper. Serve hot.
4 Medium fennel bulbs
1/2 c. Olive oil
2 tsp. Garlic powder
2 tsp. Salt
4 tsp. Pepper
8 oz. Asiago cheese
Prep. Time: 5 minutes
Cook Time: 25 minutes
This dish works well as either an appetizer to share with the table or a small plate to enjoy yourself. Fennel bulbs (sometimes called anise) have a mild black licorice flavor when raw. Roasting them brings out a nutty flavor that complements the asiago cheese. The dish is finished with a drizzle of olive oil and a generous amount of fresh black pepper.