Fennel, Roasted with Parmesan
Portion Size: ½ cup kohlrabi
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 pounds fresh fennel | Washed, ends trimmed, thick green skin sliced off, sliced in fourths |
| 1 tablespoon olive oil | |
| 1 tablespoon garlic, minced | Optional. Washed, peeled and minced. |
| Salt to taste | |
| 3 tablespoons Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 450°F. | |
| 2 | Toss the diced fennel with olive oil, garlic and salt in a bowl. | |
| 3 | Spread evenly on a rimmed baking sheet and put into oven and roast for 35 – 45 minutes. Top with Parmesan cheese. Return to oven and roast for the more 10 minutes. | Cook until internal temperature reaches 135°F. |
Variation: Fennel can be steamed, braised, microwaved, grilled, roasted, stir fry. May add choice of herbs or spices for flavor.
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
