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).