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Fennel with parmesan cheese

Recipe by:Andy Powning


  • Fennel with Parmesan Cheese
  • Serves 4
  • 2 lb. of fennel bulbs with one-inch stalks
  • ½ cup fresh grated Parmesan cheese
  • 3 tbsp. butter
  • Salt and freshly ground pepper (to taste)


Wash and trim fennel bulbs and blanch or steam until tender but firm, 10-15 minutes (less if freshly picked). Cool to touch and quarter, leaving a thin layer of the core to hold the fennel together, and arrange, cut-side up, in a buttered 1½-quart baking dish. Cover with grated cheese and dabs of butter; season with salt and pepper. Bake in a preheated 400-degree oven for 20-25 minutes or until the cheese is brown.

Califonia Bountiful