Fennel & Parmesan Gratin recipe

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Fennel & Parmesan Gratin

 

1 medium bulbs fennel, washed and trimmed

1/3 cup freshly grated Parmesan cheese

1 cup potatoes, peeled and cut like the fennel

1/2 cup homemade veggie stock

2 tablespoons extra-virgin olive oil

Salt and fresh ground pepper to taste

 

Heat the oven to 400 degrees.

Cut each fennel bulb in half through its core; cut the halves in 2 or 3 wedges

each.

Snuggle the wedges, cut side up, in a baking dish.

Pour the stock into the dish, drizzle the oil over the wedges and season with

salt and pepper.

Cover the pan with foil and bake for 30 minutes.

Uncover and sprinkle with Parmesan cheese.

Bake uncovered until the fennel is tender and the cheese is browned, another 30

to 45 minutes.

Makes 4 servings.