Roasted Fennel with Parmesan (Serves 3)
Copyright 2004, Ina Garten, All Rights Reserved
Photo: Quentin Bacon
2 large fennel bulbs
1/4 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
Remove the stems of the fennel and slice the bulb in half lengthwise. With the cut side down, slice the bulb vertically into 1/2-inch-thick slices, cutting right through the core. Spread the fennel slices on a baking sheet, coat with olive oil, salt, and pepper and toss with your hands.
Roast the fennel slices for about an hour, turning them once after 30 minutes, until the edges are crisp and brown. Remove from the oven and cover with Parmesan cheese shavings. Taste for salt and pepper and serve.