Braised baby fennel with Parmesan

recipes, bulbs, fennel

Ingredients 7
Servings 1


Serving Change
  • 300
    baby fennel bulbs
  • 1
    lemon, sliced
  • 60
  • salt and freshly ground black pepper
  • 2
    cloves garlic, crushed
  • 30
    lemon juice
  • 50
    Parmesan cheese, grated



1. Cut off the feathery green tops (keep for later use) at the base of each fennel bulb.

2. Place the trimmed bulbs, lemon slices and salt in a large pan, and cover with water. Bring to boil and simmer until the fennel feels tender. Drain and rinse with cold water.

Preheat oven to 190ºC.

3. Butter a large, shallow ovenproof dish with 30 g of the butter, seasoning, crushed garlic and sprinkle with lemon juice. Top with enough Parmesan cheese to make a thin coating over the dish.

4. Cover with foil and bake for 20 minutes. Remove the foil and increase oven temperature to 220ºC, and bake for a further 15 minutes until cheese is brown and bubbling.


Read more on: bake  |  recipes


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