{"id":17762,"date":"2014-10-05T04:10:36","date_gmt":"2014-10-05T04:10:36","guid":{"rendered":""},"modified":"2014-10-05T04:10:51","modified_gmt":"2014-10-05T04:10:51","slug":"Marisa-Sung-s-Vitamin-Packed-Vegetarian-Entree","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17762","title":{"rendered":"Marisa Sung’s Vitamin Packed Vegetarian Entree"},"content":{"rendered":"

Roasted Fennel and Pears with Parmesan and Thyme<\/strong><\/p>\n

Ingredients:<\/strong>
\n1 medium fennel bulb
\n1 large firm, ripe pear (preferable Anjou)
\n2 tbsp. olive oil
\nKosher Salt to taste
\nFreshly ground pepper to taste
\n1 tsp. finely chopped fresh thyme
\n3 tbsp. freshly grated parmesan<\/p>\n

Steps:<\/strong>
\nPreheat oven to 500 degrees
\nTrim and reserve fennel fronds and cut off stalks. Quarter the bulb lengthwise and slice each quarter into 3 wedges. Peel halve and core pear and slice each half into 4 wedges.
\nLine a large baking sheet with parchment paper. Arrrange fennel around edges of baking sheet and pears toward center; drizzle with oil, and season with salt and pepper.
\nPut the baking sheet in the oven. Roast until fennel and pears are almost tender and bottoms look golden, about 15 mins. Flip pieces, sprinkle with thyme and Parmesan, and return to the oven until cheese is melted, about 2 mins. more. Transfer to a serving platter and garnish with the reserved fronds.<\/p>\n

No Reservations<\/strong>
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