4 carrots, cut in batonets (thick sticks)
4 fennel bulbs, cut in wedges
6 tablespoons butter
1 1/2 cups Parmigiano-Reggiano, grated
salt

Preheat the oven to 425° In a large skillet heat 2 tablespoons of butter, add the carrots, and sauté for 15 minutes over medium heat. Set aside. In the same skillet, heat another 2 tablespoons of butter, add the fennel and sauté for about 15 minutes. Melt the remaining 2 tablespoons of butter. Lightly butter a baking dish and add a layer of carrots and fennel, pour the melted butter, sprinkle with Parmigiano, and bake for about 15 minutes, until a golden crust forms on top. Serves 4.

Print Friendly Version

E-mail to a Friend