Fennel and Parmesan Gratin

By mm_food4me

Ingredients

• 2 medium bulbs of fennel
• 1/2 c. low salt chicken broth
• 2 T. of extra virgin olive oil
• Kosher salt
• freshly ground black pepper
• 1/3 c. of freshly grated Parmigiano Reggiano

Details

Servings 4

Preparation

Step 1

1. Wash and trim fennel.
2. Cut each fennel bulb in half through it's core, cut the halves into two or three wedges each. Snuggle the wedges, cut side up, in a baking dish (9x9) .
3. Pour the broth into the dish. Drizzle the oil over the wedges and season them with salt and pepper.
4. Cover the pan with foil and bake at 400 degrees for 30 minutes.
5. Uncover and sprinkle the wedges with the Parmigiano. Continue baking until the fennel is tender and the cheese is browned, another 30 to 45 minutes.