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, mincedOptional. Washed, peeled and minced. 
Salt to taste
3 tablespoons Parmesan cheese 


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 450°F.
2Toss the diced fennel with olive oil, garlic and salt in a bowl.
3Spread 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 foodFood 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). 

Jacqueline Larson M.S., R.D.N. and Associates