Look for fennel from fall until early spring. This crunchy, slightly anise flavoured vegetable is often featured in French and Italian cooking.
For the most part fennel is usually sliced in put into salads. We also love the roasted, mellow flavor with the tasty Parmesan cheese.
Ingredients
- 1 (88 gr) medium/large fennel, trimmed 6 CHO
- 1/3 cup Parmesan cheese grated 0 CHO
- Salt and pepper 0 CHO
- 2 TBSP Olive oil 0 CHO
TOTAL CHO 6 CHO
- TOTAL CHO PER QUARTER 1.5 CHO
Instructions
- Pre Heat oven to 350
- Trim bulb, top and bottom, and cut vertically into quarters. Set aside some fronds for garnish. Place fennel in baking dish. Sprinkle with salt and pepper and then top with grated Parmesan cheese. Drizzle with olive oil.
- Bake until fork tender about 45 minutes.
