Baked Fennel With Red Peppers And Parmesan Recipe
- vegetarian
- 3 x heads of fennel
- 1 x salt and freshly grnd black pepper
- 1/2 x red pepper seeded and cut into pencil thin strips
- 2 Tbsp. extra virgin olive oil
- 75 gm parmesan grated
- 1 x little paprika
- Remove the tops of the fennel and cut each bulb into four wedges.
- Cook in boiling salted water on the boiling plate for about 10 min then drain and refresh in cool water.
- Toss the fennel and strips of pepper in extra virgin olive oil till all are coated well.
- Arrange the fennel quarters in an ovenproof dish placing strips of pepper in between.
- Season with salt and pepper sprinkle with grated parmesan and dust with paprika.
- Bake on the floor of the roasting oven for 15 to 20 min till the fennel is tender.
- This combination of mediterranean vegetables goes well with steaks and lamb.
- Serves 6
vegetarian, fennel, salt, red pepper, extra virgin olive oil, parmesan, paprika
Taken from cookeatshare.com/recipes/baked-fennel-with-red-peppers-and-parmesan-74659 (may not work)