Riverford Wicked Leeks
Fennel baked with Parmesan cheese recipe image

Print Fennel baked with Parmesan cheese

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.


  • 6 fennel heads, trimmed, quartered (or cut into eighths if large)
  • Butter
  • 3 tbsp Parmesan, grated
  • Salt & pepper


  1. Preheat oven to 200°C/Gas 6.
  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.
  3. Drain well and arrange in a generously buttered gratin dish. Be generous too, with the pepper mill. Sprinkle on the cheese.
  4. Put into the oven until the cheese is golden brown (5-10 minutes) and the fennel is bubbling vigorously in buttery juices.
want to cook with fresh ingredients? try one of our award winning veg boxes