zoom Baked fennel with Parmesan
  • Save to your scrapbook
  • Save to your scrapbook

    Baked fennel with Parmesan

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Baked fennel with Parmesan

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6 - 8

    Ingredients

    2 x 300g packs fennel (4 in total), outer layer removed, tender fronds reserved
    3 tbsp extra virgin olive oil
    2 cloves garlic, grated to a purée
    3 tsp fennel seeds, coarsely crushed in a mortar
    1 tsp chilli flakes
    25g freshly grated Parmigiano Reggiano

    Method

    1. Preheat the oven to 190°C, gas mark 5.

    2. Halve the fennel bulbs and cut each half lengthways into 2-2.5cm-thick wedges, keeping them intact at the base. Toss in a large bowl with the olive oil, garlic, fennel seeds, chilli, flakes, reserved fennel fronds and seasoning. Put into a large gratin dish and cover tightly with foil.

    3. Roast for about 20 minutes – the undersides should be pale gold, then remove the foil, sprinkle on the cheese and put back in the oven for another 10-15 minutes, or until the fennel is tender and the top is golden.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary