Baked Fennel with Parmesan


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.


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

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.

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

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