Monday, June 27, 2011

Roasted Fennel and Scapes with Parmesan

Fennel turns sweet, soft, and mild when you roast it. If you'd like to make this without scapes, or in a different season, you can skip them or substitute several whole garlic cloves.

2 medium fennel bulbs, coarsely chopped
5-6 garlic scapes, chopped
Olive oil
Salt and pepper to taste
1/3 cup grated Parmesan

Preheat the oven to 400 degrees.

Rinse the fennel well, as it sometimes collects dirt between the layers. Place it in a baking pan (7x11 inches or so) and add the scapes. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat.

Cover the baking pan with aluminum foil and bake for 15 minutes. Remove the fennel and bake for another 10 minutes. Remove the pan from the oven and turn on the broiler. Sprinkle the cheese over the fennel, then broil for about 3 minutes, until golden. Serve hot.

Serves 4-6.

Variation: Late in the summer or in the fall, try substituting leeks for the scapes.

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