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
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.
Typical values per serving:
This recipe was first published in Tue Oct 16 09:24:00 BST 2018.