Wednesday, 21 March 2012

Roasted Fennel and Baby Tomatoes with Parmesan

Totally delicious and really simple to make.  Fennel becomes something truly special when it's roasted and topped with a good handful of Parmesan.  Add a few baby tomatoes into the roasting dish and you're in for a treat!
  Everyone seems to think that fennel goes with fish and that's it. 
Not true - roasted fennel goes well with loads of different foods including pan-fried chicken for one.  
That said fennel is either something you love or hate - a bit like Marmite! 
It can be eaten raw (slice very thinly and use in salads).  Fennel is quite anisseedy in taste, although once coked the flavour becomes more mellow.
To serve 2 as a side dish you will need:
one nice fat fennel bulb
a few cherry tomatoes on the vine
a glug of two of olive oil
a pinch of salt
a good handful of freshly grated Parmesan Reggiano

How to do it:
Preheat your oven to 200C/400F or Gas 6
Prepare the fennel by removing the outer leaves and discard.  Chop off the dark green frilly bits (throngs) they can be eaten or used as a garnish another time. 
Slice the fennel into quarters and pop it onto a non-stick baking tray or use a silicone sheet (they're a marvelous invention by the way).
Put the tomatoes onto the same tray and drizzle the lot with olive oil.
Season with a little salt and pop onto the middle shelf of your preheated oven for about 30 minutes.  
  Remove from the tray and pop the fennel onto a small roasting dish and top with a good handful of grated Parmesan.  Put the tomatoes on top and sprinkle over a bit more Parmesan.  
 Put the dish into the oven to cook for a further 10 minutes.  By this time the cheese should have melted and the fennel should be cooked through.

2 comments:

bellini said...

It has only been in the last year that I discovered fennel. I love it in salads but have never roasted it.

Kevin said...

Now this is a nice way to do some vegetables!

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