Ingredients
- 4 Large fennel bulbs cut lengthways
- 70g butter
- 500ml milk
- 30g Parmesan or Pecorino or cheddar, finely grated
BAKED FENNEL WITH MILK AND BUTTER
Method
- Melt the butter in a large frying pan over high-heat
- Add the half the fennel and coat with the butter, cook until just golden (5-7minutes)
- Remove the cooked fennel from the pan and repeat with the remaining fennel, once they have gone golden add the milk and 80 ml water, cook until the fennel is tender and the liquid has reduced and thickened
- Sprinkle over the parmesan cheese and let sit for a minute or two
- Fennel is the perfect partner with pork or fish
Comments
Whether you are eating it raw in salads, slow cooked in milk or simply stir-fried with ginger you will find the fresh, crisp flavour a refreshing addition to any meal.
Thank you to Brydone Organic Growers for supporting this demonstration.
To download a printable version of this recipe click here
