Parmesan roasted fennel is a new vegetable side dish in my repertoire. And it has very quickly become a favorite. My relationship with fennel itself is a relatively short one. My mother didn't really cook with it when I was young. And the very few and far between exposures I had to this really delicious vegetable were usually comprised of a nibble of the fronds, which carry a slight taste of anise. For those of you who do not know, anise is very similar in taste to black licorice. I really dislike black licorice. Actually, fennel, anise and licorice root are not botanically related but are sources of similar flavoring compounds. So, I tried to avoid all three. I like fennel seeds well enough. It is a major flavor ingredient in Italian sausage, which I love. And it features ...
Parmesan Roasted Fennel
