Fun with Fennel: Roasted Fennel with Parmesan — tastebook.com

Check out the latest issue at www.giadaweekly.com today! There’s a lot to love about fennel. Raw it gives salads, slaws, and pickle plates a refreshing crunch similar to celery but with a much sexier flavor; cooked it becomes even more alluring, adding a note of sophistication to braised, broiled, grilled, or boiled and puréed. The chameleon-like nature of fennel, which can take center stage in a simple yet elegant gratin or turn demure in a supporting role as a bed for grilled seafood, makes it an MVP in any well-stocked vegetable crisper.

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