Chef Nick's Roasted Fennel with Parmesan - WSMV News 4

Chef Nick's Roasted Fennel with Parmesan

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Roasted Fennel with Parmesan

1 fresh Fennel Bulb
¼ C dry vermouth
1/3 C olive oil
1 tsp crushed red pepper
1/3 C grated parmesan

Pre heat oven broiler. Cut fennel bulb in quarters reserve green fronds. Remove some of core leaving just enough to hold the bulbs together. In a steamer basket over boiling water steam bulbs till just tender. You can use a colander over sauce pot if you don't have a steamer basket. Drizzle olive oil on a baking sheet and arrange fennel bulbs cut side up on baking sheet. Drizzle vermouth over bulbs. Sprinkle with red pepper flakes and grated parmesan. Roast in broiler for 15 minutes till edges are golden. Garnish with green fennel fronds.

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