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Fennel vegetables with fresh Parmesan

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Ingredients for 2 servings:

  • 2 bulbs of fennel
  • ½ lemon(s), squeezed
  • 3 tbsp olive oil
  • Salt
  • Pepper, from the mill
  • some Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Trim the greens from the fennel and, if necessary, a little of the bottom part of the bulb (so the bulb doesn’t fall apart). Wash the fennel and quarter it so that each piece is still attached at the bottom of the stalk. Add the vegetables to boiling salted water and cook for about 20 minutes, until tender. Arrange the fennel on two plates and drizzle with lemon juice and olive oil. Finally, grate fresh Parmesan cheese and spread generously over the vegetables. Serve with pork fillet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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