Fennel with Parmesan Bread Crumbs

Fennel is a celerylike stalk with an anise flavor. It is enjoyed raw in salads or cooked as a side dish or in soups. Its leaves are often used as an herb in salads, stuffings and sauces.

Yield

Makes 4 servings

Ingredients

2	large fennel bulbs
1/2	cup dry bread crumbs
1/4	cup lemon juice
1	tablespoon freshly grated Parmesan cheese
1	tablespoon capers
2	teaspoons olive oil
1/8	teaspoon black pepper
1/2	cup reduced-sodium chicken broth
	Minced fennel leaves and red bell pepper (optional)

Preparation

Preheat oven to 375°F. Spray 9-inch square baking dish with nonstick cooking spray; set aside.
Remove outer leaves and wide base from fennel bulbs. Slice bulbs crosswise.
Combine fennel and 1/4 cup water in medium nonstick skillet with tight-fitting lid. Bring to a boil over high heat; reduce heat to medium. Cover and steam 4 minutes or until fennel is crisp-tender. Cool slightly; arrange in prepared baking pan.
Combine bread crumbs, lemon juice, Parmesan cheese, capers, oil and black pepper in small bowl. Sprinkle bread crumb mixture over fennel; pour broth over top.
Bake, uncovered, 20 to 25 minutes or until golden brown. Garnish, if desired.