Reviews (1)
Add Rating & Review
168 Ratings
5 star values:
33
4 star values:
69
3 star values:
43
2 star values:
15
1 star values:
8
Martha Stewart Member
Rating: Unrated
12/18/2010
This was pretty easy to make and really delicious. The fennel becomes sweet when cooked and is really tasty. My guests gobbled it up - even if they weren't quite sure what it was made from. I paired whole grain, seeded crackers with it and that went well and was easier and a little healthier than french bread.
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Gallery
Warm Fennel-and-Parmesan Dip
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 6 to 12
Ingredients
Ingredient Checklist
3 tablespoons extra-virgin olive oil
3 fennel bulbs, trimmed and cut into 1-inch wedges
4 garlic cloves, slightly crushed
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons finely grated Parmesan cheese
Cook's Notes
Serving Idea: Toasted rustic bread is perfect for dipping.
Cook's Notes
Puree can be refrigerated for up to 2 days. Bring to room temperature before baking.
Gallery
Warm Fennel-and-Parmesan Dip
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 6 to 12
Gallery
Warm Fennel-and-Parmesan Dip
Credit:
Marcus Nilsson
Warm Fennel-and-Parmesan Dip
Credit:
Marcus Nilsson
Warm Fennel-and-Parmesan Dip
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 6 to 12
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves 6 to 12
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Serves 6 to 12
Serves 6 to 12
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 fennel bulbs, trimmed and cut into 1-inch wedges
- 4 garlic cloves, slightly crushed
- Kosher salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons finely grated Parmesan cheese
Directions
Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.
Cook's Notes
Serving Idea: Toasted rustic bread is perfect for dipping.
Cook's Notes
Puree can be refrigerated for up to 2 days. Bring to room temperature before baking.
Cook’s Notes
Serving Idea: Toasted rustic bread is perfect for dipping.
Puree can be refrigerated for up to 2 days. Bring to room temperature before baking.
Reviews (1)
Add Rating & Review
168 Ratings
5 star values:
33
4 star values:
69
3 star values:
43
2 star values:
15
1 star values:
8
Martha Stewart Member
Rating: Unrated
12/18/2010
This was pretty easy to make and really delicious. The fennel becomes sweet when cooked and is really tasty. My guests gobbled it up - even if they weren't quite sure what it was made from. I paired whole grain, seeded crackers with it and that went well and was easier and a little healthier than french bread.
Reviews (1)
Add Rating & Review
168 Ratings
5 star values:
33
4 star values:
69
3 star values:
43
2 star values:
15
1 star values:
8
Add Rating & Review
168 Ratings
5 star values:
33
4 star values:
69
3 star values:
43
2 star values:
15
1 star values:
8
168 Ratings
5 star values:
33
4 star values:
69
3 star values:
43
2 star values:
15
1 star values:
8
168 Ratings
5 star values:
33
4 star values:
69
3 star values:
43
2 star values:
15
1 star values:
8
- 5 star values:
- 33
- 4 star values:
- 69
- 3 star values:
- 43
- 2 star values:
- 15
- 1 star values:
- 8
Martha Stewart Member
Rating: Unrated
12/18/2010
This was pretty easy to make and really delicious. The fennel becomes sweet when cooked and is really tasty. My guests gobbled it up - even if they weren't quite sure what it was made from. I paired whole grain, seeded crackers with it and that went well and was easier and a little healthier than french bread.
Martha Stewart Member
Rating: Unrated
12/18/2010
This was pretty easy to make and really delicious. The fennel becomes sweet when cooked and is really tasty. My guests gobbled it up - even if they weren't quite sure what it was made from. I paired whole grain, seeded crackers with it and that went well and was easier and a little healthier than french bread.
Rating: Unrated
All Reviews for Warm Fennel-and-Parmesan Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Warm Fennel-and-Parmesan Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
