Baked Baby Fennel with Parmesan Recipe

Baked Baby Fennel with Parmesan Recipes

Ingredients :

4 baby fennel bulbs

2 tbsp butter, chopped

1/2 cup (2 oz / 60g) freshly grated Parmesan cheese

1 tsp ground nutmeg

freshly ground black pepper to taste

Method :

Preheat the oven to 350F (180C / Gas 4). Discard any bruised leaves from fennel bulbs and remove feathery fronds. Cut bulbs in half lengthwise. Bring a saucepan of water to a boil. Add fennel and cook until tender, 5-7 minutes. Do not overcook fennel or it will turn a dull gray and become very soft. Drain and refresh fennel under cold running water, then pat dry with paper towels.

Place fennel in a lightly oiled, shallow heatproof dish. Dot with butter and sprinkle with cheese, nutmeg and pepper to taste. Bake for 10 minutes. Remove from oven, place under a hot broiler (grill) and cook until cheese melts, about 2 minutes. Serve hot.

Serves 4 as an accompaniment or entree

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