Broiled Fennel With Parmesan Cheese
Published May 25, 1993
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
3 large unblemished fennel bulbs, about ½ pound each
Salt and freshly ground pepper to taste
½ teaspoon ground cumin
2 tablespoons olive oil
4 tablespoons freshly grated Parmesan cheese or Romano
Nutritional analysis per serving (4 servings)
13 grams carbs; 6 milligrams cholesterol; 151 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 5 grams fiber; 435 milligrams sodium; 6 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler.
- Step 2
Trim the fennel, leaving the bulb intact. Cut each fennel lengthwise into ½-inch slices. Arrange the slices in one layer in a baking dish or pan.
- Step 3
Sprinkle the fennel evenly with salt, pepper and cumin. Brush the top of the slices with 1 tablespoon of the olive oil.
- Step 4
Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open. Broil 5 minutes. Turn the fennel and brush with remaining oil. Cook 5 minutes.
- Step 5
Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.
Private Notes
Comments
Make this! It is so, so good! The sweetness of the roasted vegetable, with the umami of the cheese, with the savory of the cumin, and a heavy hand on the salt? It was perfect. Could not stop eating. I served it on top of leftover farro, roasted beets, and made a quick sauce of yogurt, mint, garlic, olive oil, and salt. No need for fussy brushing, just toss everything in a bowl together before spreading out on the sheet.