Ingredients
- 2 heads fresh fennel and the leaves
- 25g butter
- 1 clove garlic, sliced thinly
- Small knob of fresh ginger, sliced thinly
- ¼ cup white wine or water
- 25 g freshly grated parmesan cheese
- 2-4 Tbsp fresh breadcrumbs or panko crumbs
- 4 Tbsp fresh cream
- Salt and freshly ground pepper
- 1 – 2 tsp fresh fennel leaves
FENNEL BAKED WITH PARMESAN AND BUTTER
Method
- Heat the oven to 180C Place a heat proof oven dish which can handle direct heat onto the stove and heat gently, add the butter and allow to bubble
- Remove any fennel leaves from the fennel and cut the fennel bulb in half from top to bottom, removing any discoloured leaves
- Place the cut side of the fennel directly into butter and allow this side to go a sticky golden colour (about 5 minutes)
- Add the ginger and garlic and turn over the fennel, sprinkle with salt and pepper and scattering of fennel leaves
- Pour in the wine or water and cover loosely with foil
- Bake in preheated oven for 20 minutes or until the fennel is tender
- Remove the foil and discard
- Sprinkle over the breadcrumbs and parmesan cheese, drizzle over the cream and grind a little more pepper over it all
- Place under a hot grill for 5 minutes or until the top is bubbling, golden and crisp! Sprinkle over a little more fennel leaves and serve immediately
Comments
Fennel is still a hidden gem in our cuisine and one that with a little confidence can truly bring a whole new meaning to flavour! Fennel loves pork, cheese, chicken and of course fish.
Thanks to Brydone Organics for providing the fennel used in the demonstration
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