Roasted Fennel With Apples and Parmesan

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Roasted Fennel With Apples and Parmesan

 

2 fennel bulbs, trimmed and sliced lengthwise, 1/4 inch thick

1 granny smith apple, sliced lengthwise

1/4 inch thick, core discarded

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 cup vegetable broth

1/4 cup freshly parmesan cheese

 

Preheat oven to 375 degrees.

In a 9x13 inch pan, alternate the fennel slices with the apple slices so they

are slightly overlapping. Season with salt and pepper and drizzle with olive

oil. Pour the chicken broth around the edges of the pan and between the rows of

fennel and apple, being careful not to rinse off the seasonings. Cover pan

tightly with aluminum foil and bake for 40 minutes, or until the fennel is

tender.

Remove from oven, and switch setting to broil. Sprinkle slices with cheese and

return to the broiler until cheese melts, about 2 minutes. Serve immediately.

Makes 4 servings.

 

 

 

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