fennel au gratin.

anyone need a new vegetable to live for?

fennel is one of my favorite flavors.  but i’m not going to describe it as a “licorice” flavor, because people get turned off by that word.  it does not taste like a big black licorice stick from an old-fashioned candy store.  I PROMISE.  now, will you just try it already?

would it help if there was brown, bubbly cheese all over it?

while i’m still pulling way back on cheese with this TOTAL 10 PLAN, i’m gonna eat it every once in a while, especially if it helps me slick down some amazing, life-and-energy-giving vegetables!  topped with homemade quick marinara, it’s absolute veggie heaven.

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fennel au gratin

  • Servings: 2-4
  • Time: 35 mins
  • Difficulty: easy
  • Print

  • cut the ends off of two fennel bulbs.  peel off the first layers if they’re darkened or spotty.  cut the fennel in half and slice thinly, cut side down.  (it’s safer that way)
  • toss the fennel slices into a greased pie dish or baking pan of some sort.  i used olive oil for the greasing.
  • sprinkle S&P over top and grate a garlic clove over the whole thing.
  • top with your fave melty cheese, and some yummy parmesan cheese as well.
  • throw it into a 400 degree oven and bake for 30 minutes, or until the cheese is brown.
  • top with marinara, or just fresh herbs like basil and dill.  you can serve this as a side, or make it into a healthy meal, like i did for lunch today!

another pic ~ just cuz’…

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