Sides a plenty
Don't know how it happened, but I finished all the work I had laid out for the day before lunch. That means that I am sitting here staring at my screen trying to look like I'm busy. Weird how it looks bad if you finish your work to quickly or to slowly.
So I might as well update this site. The following is a quick little side dish that Jennifer made a few months back that we enjoyed. I'm not very good at making side dishes because I end up getting distracted easily and forget to do a step or two on the main dish, so we usually go without. This one is pretty easy and different than the normal green beans/peas/broccoli/corn side dish that I grew up with as a kid.
Baked Fennel with Parmesan Cheese
2 lbs. Fennel Bulbs, washed & cut in half
4 Tbsn. of butter
1/2 cup freshly grated parmesan cheese
- Cook the fennel in a large pan of boiling water until soft but not mushy. Drain.
- Preheat oven to 400 degrees.
- Cut the fennel bulbs lengthwise into 4 to 6 pieces. Place them in a buttered baking dish and dot with butter. Sprinkle parmesan over the fennel.
- Bake in hot oven until the cheese is golden brown, about 20 minutes.