Finocchio al Forno | Baked Fennel
Fennel is one of my favorite vegetables. When enjoyed raw, it has a lovely anise flavor, but when cooked, it becomes sweet and savory all at once. Pure comfort food! Serve baked fennel with Roasted Cornish Game Hens and a bottle of one of Umbria’s finest wines, Madrevite Elve Grecchetto.
To make this vegan-friendly, substitute the Parmesan with Violife Plant-Based Parmesan and the Butter with a non-dairy option. I like Miyokos European Cultured Vegan Butter.
See ingredients, directions and pairings.
Ingredients
4 Fennel Bulbs, washed and trimmed
3/4 -1 cup Parmesan, grated
4 tablespoon Cold Butter, cubed
Sea Salt and Pepper to taste
EVOO, to coat baking dish
Directions
Preheat oven to 375 degrees.
Cut the fennel bulbs in half and cook them in boiling salted water for 30 minutes, or until tender.
Drain the fennel and transfer to a shallow buttered casserole-style baking dish.
Season with sea salt and pepper.
Sprinkle liberally with the Parmesan and butter to cover the fennel completely. Use more if needed.
Bake in the oven for 15-20 minutes, or until golden brown on top.
Serve immediately.
Additional Pairings
Our Sparkling Wine Collection
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