If you love fennel with béchamel, you will love even more those without it, lighter and with a crispy coating. If you like this vegetable, this is definitely a quick and tasty side dish. Furthermore, I don’t even blanch them beforehand, the oven cooking is longer, but they remain firmer and crispier.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz fennel (cleaned, 3 or 4 not too large fennel bulbs)
- 4 tbsp breadcrumbs
- 3 tbsp grated parmesan
- to taste black pepper (ground)
- to taste fine salt
- to taste olive oil
Steps
Wash and clean the fennel by removing the outer leaves that are tougher and some filaments.
Now cut the fennel into wedges, mine weren’t particularly large, I divided some into four and others into six wedges.
Cover a baking tray of 9 inches in diameter with parchment paper, lightly oil it and place the fennel wedges on top.
Prepare the breadcrumb mixture by mixing breadcrumbs, parmesan, salt, and pepper.
Sprinkle the fennel with the breadcrumb mixture, drizzle with a little oil and bake at 356°F for about 45 minutes.
Grill them for the last ten minutes. Make sure they don’t burn and that they are cooked.
Suggestions, Tips
If you love fennel with béchamel, you will love even more those without it, lighter and with a crispy coating. Here you can find other fennel recipes:
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