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    Baked fennel with Parmesan

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    Baked fennel with Parmesan

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

    Serves: 6 - 8


    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


    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.

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