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.
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