Fantastic Fennel Parmesan
Perfectly sliced Roasted Fennel is getting topped with Garlicky Bread Crumbs, Tomato Sauce, Fresh Cut Tomatoes and topped with Shaved Parmesan. A Lightened-Up Veggie Parmesan!
Servings: 8 servings
Ingredients
- 2 large fennel bulbs about 3 1/2 pounds
- 3 tablespoons extra virgin olive oil
- 2/3 cup homemade garlic breadcrumbs (see recipe)
- 2/3 cup marinara sauce such as Raos brand
- 1/2 cup chopped fresh tomatoes 1/3" dice, I use yellow tomatoes
- 1/2 cup parmesan reggiano cheese (about 1.5 ounces) shaved with vegetable peeler
- 1/4 teaspoon dried oregano
- 2 teaspoons fennel fronds for garnish
- 2 teaspoons fresh parsley leaves for garnish
Instructions
- Make Garlicky Breadcrumbs (see below.) Wash and dry the fennel. Cut away the white stems; keep the feathery fronds for garnish. Gently peel the outer white bulb.
- Preheat oven to 375 degrees.Slice the fennel bulbs horizontaly 1/3" thick. Lay the fennel on a rimmed baking pan (17 1/2" x 13") or large casserole dish. Some slices will not be connected to the stem; that's okay.Brush tops and bottoms liberally with 3 tablespoons of evoo. Sprinkle tops with salt & freshly cracked pepper. Roast for 15 minutes, turn over the fennel and roast another 10 minutes until lightly golden and softening a bit.
- Lower the oven temperature to 350 degrees.When cool enought to handle, remove the fennel to a cutting board and layer with breadcrumbs: Add 1/3 cups of breadcrumbs on the rimmed baking pan. Place fennel on top in a single layer. Top the fennel evenly with the remaining 1/3 cup of bread crumbs.
- Layer by adding marinara sauce over the the breadcrumbed fennel, then top with the chopped tomatoes. Finish by shaving parmesan cheese and add to the tops - does not need to cover completely. Sprinkle with oregano.
- Cover with heavy foil and bake 15 - 20 minutes until the fennel is softened and very tender and the cheese is melted. Garnish with sprigs of the fennel fronds and parsley leaves. Serve an enjoy!Serves 8 as a side dish; 4 as a main course
Notes
Garlicky Breadcrumbs:
Preheat oven to 350 degrees. Use 2 slices of white bread, or sourdough, remove dark crusts. Place in small food processor and pulse until coarse crumbs, not too fine. Add then to a rimmed baking pan to fit. Finely grate 1 teaspoon of garlic, add to breadcrumbs. Add 2 teaspoons of olive oil and 1/8 teaspoon of sea salt. Mix well with your fingers until all in incorporated. Bake in the oven for 5 minutes; stir up and bake until the breadcrumbs are nice and golden and very crispy about another 5 minutes. Remove from oven and cool. Store any extra in an airtight container. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Preheat oven to 350 degrees. Use 2 slices of white bread, or sourdough, remove dark crusts. Place in small food processor and pulse until coarse crumbs, not too fine. Add then to a rimmed baking pan to fit. Finely grate 1 teaspoon of garlic, add to breadcrumbs. Add 2 teaspoons of olive oil and 1/8 teaspoon of sea salt. Mix well with your fingers until all in incorporated. Bake in the oven for 5 minutes; stir up and bake until the breadcrumbs are nice and golden and very crispy about another 5 minutes. Remove from oven and cool. Store any extra in an airtight container. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 133kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 225mg | Potassium: 348mg | Fiber: 3g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 1mg