fennel provencal


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Fennel's unusual anise flavor and crunchy texture is a great accompaniment to roast pork, lamb or chicken.

Fennel Provencal
CUT fennel in half lengthwise ( top to bottom)

TRIM tops, save the fine leaves for garnish

PEEL 6 cloves of garlic

HEAT 2 tablespoons olive oil in cast iron frying pan

SAUTE garlic and fennel cut-side down for 5 minutes

DRIZZLE with olive oil

COVER and put in 350 degree oven for 45 minutes

GENTLY TURN fennel halves over and sprinkle with parmesan cheese, salt and pepper

RETURN to oven and bake uncovered for 5 more minutes or until cheese is melted

GARNISH with fennel leaves


		Fennel's unusual anise flavor and crunchy texture is a great accompaniment to roast pork, lamb or chicken.
	Fennel Provencal CUT fennel in half lengthwise ( top to bottom) TRIM tops, save the fine leaves for garnish PEEL 6 cloves of garlic HEAT 2 tablespoons olive oil in cast iron frying pan SAUTE garlic and fennel cut-side down for 5 minutes DRIZZLE with olive oil COVER and put in 350 degree oven for 45 minutes GENTLY TURN fennel halves over and sprinkle with parmesan cheese, salt and pepper RETURN to oven and bake uncovered for 5 more minutes or until cheese is melted GARNISH with fennel leaves