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.
- 10 mins preparation
- 25 mins cooking
- Serves 4
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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
- 1Preheat oven to 200°C and bring a saucepan of salted water to the boil.
- 2Trim 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.
- 3In 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.
- 4Stir 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.
Notes
- 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
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