Braised baby fennel with Parmesan


recipes, bulbs, fennel

Ingredients 7
Servings 4
Time

Ingredients

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

Method

00:45
 

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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