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Cook's notesWe've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
- 3 large or 4 medium-sized fennel bulbs
- 40g butter
- 50g Parmesan, grated
- salt and pepper
Prep time: 5 min
Cooking time: 30 min
Step 1Preheat oven to 200°C/Gas 6.
Step 2Trim the tough stalks off each fennel bulb, slice off the base and discard the outer layer if it is damaged. Quarter the bulbs from top to base. Steam or simmer the fennel in salted water until al dente. Drain well.
Step 3Butter a shallow ovenproof dish large enough to take the fennel in a closely packed single layer. Arrange the fennel in the dish, season with pepper. Dot with butter and sprinkle evenly with Parmesan.
Step 4Bake, uncovered, in the oven for 20 minutes or so until the cheese is browned. Serve immediately.