Braised baby fennel with Parmesan

A Farm In My Heart
4 servings Cooking: 45 mins By Food24
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Ingredients (7)

300.00 g fennel — baby, bulbs
1.00 lemon — sliced
60.00 g butter
sea salt and freshly ground black pepper
2.00 garlic — cloves, crushed
30.00 ml lemon juice
50.00 g parmesan cheese — grated
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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.

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