Baked Fennel with Melted Parmigiano-Reggiano

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Cooked fennel is soft and almost silky. Top baked fennel with slivers of imported Parmigiano-Reggiano and let the cheese melt.


  • 2 large fennel bulbs
  • ¼ cup Chicken Broth or reduced-sodium canned chicken broth, fat skimmed
  • 8 thin curls or slivers Parmigiano-Reggiano, shaved from a room-temperature wedge with a vegetable peeler or a cheese server
  • Freshly ground black pepper


    • Trim the base of the fennel bulb. Cut across the top to remove the darker green portion of the ribs and the fernlike tops. Cut the fennel lengthwise into quarters. Place it in a large bowl and cover with water and ice. Let stand 30 minutes before cooking.
    • Heat oven to 400°F.
    • Drain the fennel and arrange in a 10 × 8-inch or other shallow baking dish. Add the broth. Cover with foil and bake until fennel is tender when pierced with a fork, 30 to 35 minutes. Remove the foil.
    • Arrange the cheese evenly over the fennel. Bake until cheese melts, about 5 minutes. Add black pepper to taste.