10/05/2011 01:25 EDT | Updated 12/05/2011 05:12 EST

Canadian Living's Baked Fennel Parmesan Recipe

The International Collection

The delicate licorice flavour of fennel sings when paired with Parmesan. Real Parmigiano-Reggiano, though pricey, adds the richest flavour to this simple baked side dish.


2 fennel bulbs (3 lb/1.35 kg total)

2 tbsp extra-virgin olive oil

1/2 tsp each salt and pepper

1/4 cup grated Parmesan cheese


Remove fennel stalks; chop fronds and set aside for garnish.

Cut fennel in half lengthwise and core.

Cut lengthwise into generous 1/4-inch (5 mm) thick slices.

In large saucepan of boiling salted water, cook fennel, covered, until tender, about eight minutes.

Drain; chill under cold water. Drain on towels.

Place fennel in 13- x 9-inch (3 L) baking dish or casserole dish.

Add oil, salt and pepper; toss gently to coat. (Make-ahead: Cover and refrigerate for up to five hours.)

Sprinkle with Parmesan cheese.

Bake in 400°F (200°C) oven until hot, about 15 minutes.

Broil until cheese is crisp, about 2 minutes. Garnish with reserved fennel fronds.

Makes 8 to 10 servings.

Recipe from Canadian Living's The International Collection: Home-Cooked Meals From Around The World.