Broiled Fennel With Parmesan Cheese

• 3 large unblemished fennel bulbs, about 1/2 pound each
• Salt and freshly ground pepper to taste
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil
• 4 tablespoons freshly grated Parmesan cheese or Romano

1. Preheat broiler.
2. Trim the fennel, leaving the bulb intact.
3. Cut each fennel lengthwise into 1/2-inch slices.
4. Arrange the slices in one layer in a baking dish or pan.
5. Sprinkle the fennel evenly with salt, pepper and cumin.
6. Brush the top of the slices with 1 tablespoon of the olive oil.
7. Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open.
8. Broil 5 minutes.
9. Turn the fennel and brush with remaining oil.
10. Cook 5 minutes.
11. Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.

fennel bulbs, salt, ground cumin, olive oil, parmesan cheese

Taken from cooking.nytimes.com/recipes/10300 (may not work)