Baked Fennel with Parmesan

fennel.jpg

What to do with some fennel. It’s distinctive aniseed flavour is great with roasted meat, especially lamb, so we had it with a lamb leg seasoned with oregano and garlic basted in a glass of red wine. The fennel recipe is Italian and very delicious.

RECIPE:

INGREDIENTS:
500g fresh fennel
25g butter
20g parmesan cheese (grated)
salt & pepper

DIRECTIONS:
Halve the fennel pieces and in a large pan of boiling water cook for about 5 minutes. Drain.
Preheat the oven to 200ºC and then butter a medium baking dish.
Cut each fennel half lengthways into 4-6 pieces and arrange in one layer in the baking dish. Dot with the butter and sprinkle over the parmesan and a little salt & pepper. Bake in the oven for about 20 minutes until the parmesan is golden.

SERVING:
Nice with lamb as mentioned but have been told it’s lovely with fish too.

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One Response

  1. This is one of my stand-by side dishes too! I’ve found it’s as easy as can be, yet still draws admiration at the table. It’s good for those dinner parties where you’re fiddling around with the meat etc and hoping it all comes together…this dish practically cooks itself.

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