Fennel Vegetables with Fresh Parmesan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tuber / s fennel
- 0.5 ½ lemon (s), squeezed
- 3 tablespoon olive oil
- salt
- Pepper from the grinder
- some parmesan
Print Recipe
Pin Recipe Instructions
- Cut off the green from the fennel and, if necessary, a little from the lower part of the tuber (so that the tuber does not fall apart). Wash the fennel and quarter it so that each piece is still attached to the bottom of the stalk. Put the vegetables in boiling salted water and cook for about 20 minutes until they are soft.
- Arrange the fennel on two plates and drizzle with lemon juice and olive oil one after the other. Finally, grate fresh parmesan and spread generously over the vegetables.
- Pork tenderloin goes well with this.
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