Vegetable Recipes - Fennel Baked with Cream and Parmesan Recipe

Ingredients

Serve 4

• 750 g/1 1/2 lb fennel heads

• small knob of butter

• 250 ml/8 fl oz double cream

• 75 g/3 oz Parmesan cheese, freshly grated

• salt and pepper

---

Method:

1. Trim the outside leaves from the fennel, remove the hard central core and slice the fennel lengthways.

2. Immerse the leaves in a pan of boiling water and cook for 5 minutes. Drain well.

3. Butter a shallow ovenproof dish, add the fennel and sprinkle with salt and pepper. Pour over the cream and sprinkle with the Parmesan.

4. Place the dish at the top of a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 20 minutes.

5. Allow the top of the fennel to go a deep golden brown. Serve hot.