Fennel With Cheese Recipes

FENNEL WITH CHEESE

Steps:

• Preheat oven to 400 degrees.
• Trim fennel and quarter.
• Cook in boiling water about 15 minutes, just until tender.
• Drain and turn into shallow baking dish which has been buttered with two tablespoons of the butter. Dot with remaining butter and sprinkle with cheese and pepper.
• Bake for about 20 minutes, or until cheese is golden.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

PARMESAN-ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
• Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.

BROILED FENNEL WITH PARMESAN CHEESE

Steps:

• Preheat broiler.
• Trim the fennel, leaving the bulb intact. Cut each fennel lengthwise into 1/2-inch slices. Arrange the slices in one layer in a baking dish or pan.
• Sprinkle the fennel evenly with salt, pepper and cumin. Brush the top of the slices with 1 tablespoon of the olive oil.
• Place the fennel slices under the broiler about 6 inches from the heat, leaving the door partly open. Broil 5 minutes. Turn the fennel and brush with remaining oil. Cook 5 minutes.
• Sprinkle the fennel with the cheese, return it to the broiler and broil until it is lightly browned.

BAKED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
• Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
• Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

BAKED FENNEL WITH PARMESAN AND THYME

Steps:

• Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

BLUE CHEESE BAKED FENNEL

Steps:

• Pre-heat the oven to 350°F.
• Trim the green tops of the fennel bulbs and cut the bulbs in half.
• Use a little of the oil to grease a baking dish. Arrange the bulbs in the dish, with the flat sides uppermost.
• Use a pastry brush (or clean fingers!) to "baste" the fennel with the remaining oil. This will stop it from burning during roasting.
• Mix the seeds together and grind well.
• Crumble the cheese and mix with the seeds. It will form a kind of paste.
• Smooth ¼ of the paste on top of each fennel half.
• Roast for 30 minutes, until the fennel has softened and the topping is starting to go brown.

SLICED FENNEL WITH PARMESAN

Steps:

• Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.
• On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.
• Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.

CARAMELIZED FENNEL AND BRIE DIP

Steps:

• Heat the oil in a large frying pan over medium-high heat. Cook the fennel for 6 minutes or until soft and caramelized. Combine the caramelized fennel with the thyme, Brie, and Parmesan in an ovenproof serving dish.
• Just before serving, put the dish under a hot broiler until the dip is bubbling and golden brown.
• Sprinkle chile flakes over the dip and serve it with radicchio leaves and lavash crackers or toasted bread.

FENNEL AND SWISS CHEESE QUICHE

Steps:

• To make the crust: Preheat the oven to 425°F. Coat a 9" pie plate with no-stick spray.
• In a large bowl or food processor, combine the flour, salt, and sugar. Blend with a pastry blender or process briefly to mix. Add the oil and butter or margarine and stir or process until the mixture resembles fine meal. While stirring constantly or with the motor of the food processor running, add the water, 1 tablespoon at a time, and stir or process for about 30 seconds, or until the dough barely comes together. Transfer to a counter and pat the dough into a flattened disk.
• Place the dough between 2 sheets of wax paper and roll out to an 11" circle. Remove the top sheet and invert the dough into the prepared pie plate. Remove the remaining sheet of wax paper and fit the dough into the plate. Use a fork to poke holes in the bottom and sides of the dough. Line the dough with a piece of foil and top it with a layer of pie weights or dried rice or beans.
• Bake for 10 minutes, remove the weights and foil, and bake for 3 to 5 minutes, or until the dough is dry but has not begun to brown.
• To make the filling: Coat a medium no-stick skillet with no stick spray and place over medium heat. Add the fennel and cook for 5 minutes, or until soft. Add the scallions and cook for 2 minutes. In a medium bowl, whisk together the egg whites, eggs, evaporated milk, skim milk, mustard, nutmeg, and pepper.
• Sprinkle the fennel mixture over the bottom of the baked pie shell and top with the Swiss. Pour in the egg mixture and sprinkle the top with the Parmesan and paprika. Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack and let cool for 5 to 10 minutes before serving.
• Calories: 256kcal, Carb 24G, Fiber 3G, Fat 12G, Protein 14G.