Tuesday, July 13, 2010

Romano-topped Fennel

4 fennel bulbs
2 cloves garlic
1/2 lemon
2 tb olive oil
1 t salt
3 tb butter
2 tb Romano cheese

Slice lemon. Cut stems and base from bulbs,
removing tough outer layers.
Cut bulbs into segments (long); put in lg
skillet. Crush garlic into skillet. Add
lemon slices, oil, & salt. Cover w/water
and bring to boil, then simmer 20m.
Drain well and put in baking dish.
Preheat broiler. Melt butter and drizzle
over fennel. Sprinkle w/cheese and season
to taste.
Put under broiler until cheese has
Yield: 4

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