Sides · Vegetarian · Gluten-free

Roasted Fennel with Rosemary and Parmesan

Name: Roasted Fennel with Rosemary and Parmesan
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 4 servings
Ingredients: 2 medium fennel bulbs, quartered; 2 large shallots, quartered lengthwise; 3 garlic cloves, peeled and roughly chopped; 2 tbsp (30 g) salted butter; 1 tbsp fresh rosemary, roughly chopped; 1/4 tsp kosher salt; Parmesan, for shaving (optional)

Fennel quarters roasted until soft and caramelised at the edges, with shallots and a garlic and rosemary butter. The butter melts in seconds in the small Micro Pitcher, and the Ultra Pro oven plate roasts the vegetables evenly and can go straight to the table.

In brief Roasted Fennel with Rosemary and Parmesan is a sides recipe cooked in the Tupperware Ultra Pro. It takes 36 minutes in total and serves 4 servings.

Total time: 36 min
Prep: 10 min
Cook: 26 min

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Product usedTupperware Ultra Pro

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+ Tupperware MicroCook Pitcher

Ingredients

4servings

2 medium fennel bulbs, quartered
2 large shallots, quartered lengthwise
3 garlic cloves, peeled and roughly chopped
2 tbsp (30 g) salted butter
1 tbsp fresh rosemary, roughly chopped
1/4 tsp kosher salt
Parmesan, for shaving (optional)

Method

Heat the oven to 425 °F (220 °C). Arrange the fennel and shallots on the Tupperware Ultra Pro oven plate.
Put the garlic, butter, rosemary and salt in the Tupperware Micro Pitcher 250 ml and microwave on high power (1000 W) for about 30 seconds, until the butter melts.
Pour the butter mixture over the vegetables.
Roast for 25 minutes, until the fennel is tender and lightly caramelised. Shave Parmesan over the top before serving.