Fennel baked with Parmesan cheese

Vegetarian mains

Fennel baked with Parmesan cheese

Name: Fennel baked with Parmesan cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5

Side Serves 5 20 min

A favourite way with fennel – butter and Parmesan set off its delicate taste to perfection. The point to watch when the dish is in the oven is the browning of the cheese: don't let it go beyond a rich golden colour. This is fabulous with fish, or as a meal on its own – substitute Parmesan for another hard cheese to make it vegetarian.

Ingredients

6 fennel heads, trimmed, quartered (or cut into eighths if large)
butter
3 tbsp Parmesan, grated
salt and pepper

Method

Prep time: 5 min

Cooking time: 15 min

Step 1
Preheat oven to 200°C/Gas 6.
Step 2
Cook the fennel in salted water until just tender. It is important to get this right: the fennel should not still be crisp, on the other hand it should not be floppy either. Then squeeze out excess water.
Step 3
Drain well and arrange in a generously buttered gratin dish. Be generous too, with the pepper mill. Sprinkle on the cheese.
Step 4
Put into the oven until the cheese is golden brown (5-10 minutes) and the fennel is bubbling vigorously in buttery juices.

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