Appetizer Recipes
Roasted Fennel with Apples and Parmesan
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Appetizer
Roasted Fennel with Apples and Parmesan
Serves: 4
Ingredients
2 fennel bulbs anise trimmed
and sliced lengthwise 1/4 inch thick
1 granny smith apple sliced lengthwise
1/4 inch thick core discarded
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup Health Valley chicken broth
1/4 cup freshly grated Reggiano Parmesan cheese
Directions
Preheat oven to 375 F.
In a 9x13 inch pan, alternate the fennel slices with the apple slices so they are slightly overlapping. Season with salt and pepper and drizzle with olive oil. Pour the chicken broth around the edges of the pan and between the rows of fennel and apple, being careful not to rinse off the seasonings. Cover pan tightly with aluminum foil and bake for 40 minutes, or until the fennel is tender.
Remove from oven, and switch setting to broil. Sprinkle slices with cheese and return to the broiler until cheese melts, about 2 minutes. Serve immediately.