Baked fennel with Parmesan

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 3
Servings 1
Minutes 15 min


Serving Change
  • 4
    medium-sized fennel bulbs
  • 50
  • 60
    Parmesan cheese, freshly grated


15 min
Trim stalks off each fennel bulb and slice a sliver off each base. Remove outer layer if necessary. Quarter bulbs from top to base. Steam or simmer fennel in salted boiling water until just tender. Drain upside down. Butter a shallow, ovenproof dish and tightly pack bulbs in a single layer. Season with salt and freshly ground black pepper. Dot fennel with butter and sprinkle evenly with Parmesan cheese. Bake in a preheated oven at 200 ºC for 20 minutes, until cheese is browned and butter sizzling. Serve hot or at room temperature with crusty bread. Serves 4.

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