Confession…I am a fennel fan!

Crispy or raw, I love it all! (yeah I know, that rhyme is really terrible)

This recipe from Plenty was amazing. So many unexpected flavors.

This one I have made many, many times.

Don’t even recall where I got this recipe, but make it. NOW.

Fennel & Parmesan Dip

  • 3 tablespoons olive oil
  • 3 fennel bulbs, trimmed and cut into 1-inch wedges
  • 4 garlic cloves, slightly crushed
  • salt and pepper
  • 1/4 cup plus 2 tablespoons grated parmesan
  1. Preheat oven to 400 degrees. Heat oil in a large, heavy ovenproof skillet over medium-high heat until shimmering. Add fennel, pressing down so that most of it fits in one layer. Add garlic to skillet. Brown fennel to one side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with foil and transfer to oven. Roast fennel until tender, 20 to 30 minutes. Cool slightly.
  2. Raise oven temp to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper and add 1/4 cup parmesan. Blend until combined. At this point, you can either store in the fridge for a day or so before finishing, or transfer to a baking dish. Sprinkle with remaining 2 tablespoons parmesan.
  3. Bake for around 20 minutes until dip is hot in the center and cheese is golden brown. Serve immediately.

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