Baked Fennel With Red Peppers And Parmesan Recipe

1. 1

   Remove the tops of the fennel and cut each bulb into four wedges.

2. 2

   Cook in boiling salted water on the boiling plate for about 10 min then drain and refresh in cool water.

3. 3

   Toss the fennel and strips of pepper in extra virgin olive oil till all are coated well.

4. 4

   Arrange the fennel quarters in an ovenproof dish placing strips of pepper in between.

5. 5

   Season with salt and pepper sprinkle with grated parmesan and dust with paprika.

6. 6

   Bake on the floor of the roasting oven for 15 to 20 min till the fennel is tender.

7. 7

   This combination of mediterranean vegetables goes well with steaks and lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.