Baked Fennel with Parmesan

Baked Fennel with Parmesan

  • 1 Red Dog Fennel bulb
  • 1 tsp. softened butter
  • Coarse salt and ground pepper
  • 2 Tbs. grated Parmesan
  • 2 pinches dried thyme

Preheat oven to 450 degrees. Boil fennel bulb, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with the softened butter. Season with coarse salt and ground pepper and top with grated Parmesan and thyme. Bake until cheese is golden brown, about 20 minutes.