Finocchio alla parmigiana (fennel with parmesan)

Ingredients

Preparation

1. Preheat the oven to 425° F.
2. Trim the stems of the fennel bulbs, reserving the fronds, and cut each into 1-inch slices (vertically). Each bulb should yield about 4 slices.
3. Bring a large pot of water to a boil. Blanch the fennel slices for about 5 minutes. Carefully drain them and pat them dry with a paper towel.
4. Place the blanched fennel slices on a baking sheet lined with parchment paper. Drizzle with the olive oil, and salt and pepper to taste. Sprinkle the Parmesan on top of the fennel slices.
5. Roast in the oven for 10 minutes, or until the fennel slices are caramelized and the cheese golden.
6. Garnish with the lemon zest, the fresh tarragon leaves, a bit of balsamic vinegar, and some of the reserved fennel fronds.