Baked Fennel With Parmesan And Thyme Recipe

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Gallery Baked Fennel with Parmesan and Thyme Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 fennel bulbs 1 tablespoon softened butter Coarse salt and ground pepper 1/3 cup grated Parmesan 4 sprigs thyme

Gallery Baked Fennel with Parmesan and Thyme

Recipe Summary Servings: 6

Gallery

Baked Fennel with Parmesan and Thyme

Baked Fennel with Parmesan and Thyme

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Ingredients

3 fennel bulbs 1 tablespoon softened butter Coarse salt and ground pepper 1/3 cup grated Parmesan 4 sprigs thyme

Directions

Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Reviews (3)

 Add Rating & Review     336 Ratings   5 star values:        39    4 star values:        56    3 star values:        163    2 star values:        64    1 star values:        14

Reviews (3)

Add Rating & Review     336 Ratings   5 star values:        39    4 star values:        56    3 star values:        163    2 star values:        64    1 star values:        14

Add Rating & Review

336 Ratings 5 star values: 39 4 star values: 56 3 star values: 163 2 star values: 64 1 star values: 14

5 star values: 39 4 star values: 56 3 star values: 163 2 star values: 64 1 star values: 14

Martha Stewart Member     Rating: Unrated       07/03/2017   Made this twice now. First time it was perfect--i used normal size fennel as pictured. Second time I had extremely large fennel that needed to be quartered. The problem is that this recipe needs a flat surface to sprinkle the Parmesan on, so that didn't work out so well. Make sure if you need to quarter, that you don't end up with wedges. You want the large, flat, top surface. How much topping you get in a bite is determines how tasty the outcome is. Also, you could try adding a roasted potato recipe too do at the same time as this. I did a rosemary Parmesan potato recipe where the potatoes are sliced into 1" chunks and rubber with oil, rosemary, salt, pepper, and Parmesan, and I put it in at the same time, and took at out at the same time as this recipe. I did need to extend the cook time by 10min total though in my oven.  

Martha Stewart Member     Rating: 5 stars       08/06/2015   Made this, it came out very well, I did cook it at a lower temp because my fennel was very young and small and I did not want to burn it, other then that I made it according to recipe and I will definitely make again.  

Martha Stewart Member     Rating: Unrated       05/03/2015   I don't have a review, but I do request that if you're going to rate this dish, at least say why! I was going to make it, I saw the three stars and I'm wondering what the issue was. An explanation would have been good.

Martha Stewart Member

Rating: Unrated 07/03/2017

Made this twice now. First time it was perfect–i used normal size fennel as pictured. Second time I had extremely large fennel that needed to be quartered. The problem is that this recipe needs a flat surface to sprinkle the Parmesan on, so that didn’t work out so well. Make sure if you need to quarter, that you don’t end up with wedges. You want the large, flat, top surface. How much topping you get in a bite is determines how tasty the outcome is. Also, you could try adding a roasted potato recipe too do at the same time as this. I did a rosemary Parmesan potato recipe where the potatoes are sliced into 1" chunks and rubber with oil, rosemary, salt, pepper, and Parmesan, and I put it in at the same time, and took at out at the same time as this recipe. I did need to extend the cook time by 10min total though in my oven.

Rating: Unrated

Rating: 5 stars 08/06/2015

Made this, it came out very well, I did cook it at a lower temp because my fennel was very young and small and I did not want to burn it, other then that I made it according to recipe and I will definitely make again.

Rating: 5 stars

Rating: Unrated 05/03/2015

I don’t have a review, but I do request that if you’re going to rate this dish, at least say why! I was going to make it, I saw the three stars and I’m wondering what the issue was. An explanation would have been good.

All Reviews for Baked Fennel with Parmesan and Thyme

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baked Fennel with Parmesan and Thyme

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

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Recipe Summary#

Ingredients#

Directions#

Reviews (3)#

All Reviews for Baked Fennel with Parmesan and Thyme#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Baked Fennel with Parmesan and Thyme