Find your recipes and restaurants here

Braised baby fennel with Parmesan

recipes, bulbs, fennel

Ingredients 7
Servings 4


  • 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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.