Fennel under a Parmesan crust
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fennel under a Parmesan crust - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 fennel bulbs
- 3 tbsp. l. olive oil
- 1 tbsp chopped thyme
- 0.5 tsp salt
- Pinch red pepper flakes
- 1/4 cup finely grated Parmesan
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Cooking the dish according to the recipe:
- Cut the fennel into 2.5cm wedges, place on a baking sheet and toss with 3 tbsp olive oil, 1 tbsp chopped thyme, 1/2 tsp salt and a pinch of red pepper flakes. Cover with foil and bake at 425°F (220°C) for 20 minutes.
- Remove foil and stir; continue baking until tender and golden brown, about 15-20 minutes, sprinkling with 1/4 cup grated Parmesan cheese during the last 5 minutes of cooking.
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