Baked Fennel With Sage

Fennel is a delicious addition to your vegetable repertoire. But it isn't for everyone. That's because fennel is a sweet type of savory vegetable. Similar in texture as an onion, but it has a wonderful licorice flavor. If you close your eyes you can almost imagine you're having a sweet treat instead of a vegetable. This recipe was adapted from a recipe with the same name that I found on the website of Lidia Bastianich, Lidia's Italy. I've change it up a bit by removing the salt - trust me, you'll never miss it.

BAKED FENNEL WITH SAGE

Ingredients:

3 bulbs Fennel, trimmed (about 2 pounds)

8 ounces Parmesan Cheese, grated

2 Tablespoons unsalted butter

6 large fresh Sage leaves, chopped OR 2-3 Tablespoons dried sage

2 teaspoons dried thyme

Directions:

Preheat the oven to 425 degrees F.

Bring a large pot of water to boil.

Halve and core the fennel bulbs, then slice it ½ inch thick. Add the slices of fennel to the boiling water. Blanch until tender (about 15 to 20 minutes). Drain well.

Butter a 9 by 13 inch baking dish.

Spread the blanched fennel in a layer and season with the thyme. Scatter the sage over the top and sprinkle with the grated cheese.

Bake until browned and bubbly – about 20 to 25 minutes.

I hope you'll give fennel a try. It is a wonderful vegetable and is eaten uncooked by many Italians after a hearty meal to aid in digestion.