This two-step recipe may sound complicated, but it does not take but about 10 minutes active time to make. Unlike most things that come out of the oven for a meal, this dish can be served lukewarm or at room temperature, so it is a good “make ahead” dish. It has a fresh, slightly tangy taste and the baked cheese gives it a bit of a nutty flavor.

The recipe is for four servings.

Ingredients:

2 fennel bulbs cut into 8 pieces

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

½ cup grated Parmesan cheese

Directions:

• Cut each bulb into four pieces

• and steam them for 25 minutes.  
• While they are cooking, put an empty casserole dish in the oven with a bit of olive oil and heat the oven to 400 degrees.

• Remove the dish from the oven and place the pieces of fennel side by side in the casserole dish.
• Salt and pepper, drizzle more olive oil on top and then coat the top with grated parmesan cheese.

• Bake, uncovered at 400 degrees until the cheese is brown and the fennel is cooked through. (about 30 minutes)