Ingredients:
2 fennel bulbs
1 tablespoon lemon juice
1/4 cup parmesan cheese, freshly grated
1/2 teaspoon lemon rind
1 teaspoon lemon juice
1/4 teaspoon pepper
Directions:
Trim stalks from fennel bulbs; cut each bulb into quarters. Steam for about 20 minutes or until almost tender.
Place, cut side up, in a small shallow baking dish. Brush with lemon juice.
Stir together parmesan, lemon rind and pepper; sprinkle over fennel. Bake in 375′ oven for 20-25 minutes or until tender and parmesan is golden.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.