Name: Baked fennel with parmesan and cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 large fennel bulbs, washed; salt and pepper; pinch of grated nutmeg; 1 garlic clove, crushed; 250 millilitre cream; 1/2 cup grated parmesan cheese

Baked fennel with parmesan and cream

With lemony sharpness, this delicious baked fennel recipe with parmesan and cream is an easy and indulgent side dish that goes well with grilled meats and fish.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

4 large fennel bulbs, washed

salt and pepper

pinch of grated nutmeg

1 garlic clove, crushed

250 millilitre cream

1/2 cup grated parmesan cheese

Method

1.Preheat oven to 200°C and bring a saucepan of salted water to the boil.

2.Trim fennel, removing the tops, and cut the bulbs into even-sized wedges. Boil the bulbs for around 5-6 minutes or until becoming tender, then drain.

3.In a gratin dish or shallow baking dish arrange the fennel in a single layer. Season with salt and pepper and sprinkle with a little grated nutmeg.

4.Stir the garlic into the cream and then pour over the fennel. Scatter on the grated parmesan and bake for 20 minutes until golden and bubbling.

Fennel can be woody and tough; pre-cooking the bulbs will ensure it is tender in the minimum amount of time. – PER SERVE Energy 326kcal, 1367kj • Protein 9g • Total Fat 27.5g • Saturated Fat 17.5g • Carbohydrate 9.3g • Fibre 4.2g • Sodium 347mg • Sugar 9.2g

Note

Sophie Gray

Ingredients

Method

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