Name: Crusted Baked Fennel
Yield: Serves 4
Ingredients: 4 large firm bulbs fennel; 2 large cloves garlic; 75 g/3 oz fresh white breadcrumbs; 4 tablespoons extra virgin olive oil; sea salt; 2 rounded tablespoons freshly grated Parmesan cheese; butter for the dish; black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is similar to the wonderful Italian way of baking fennel with Parmesan cheese. I find the smell of fennel, garlic, olive oil, Parmesan and toasting breadcrumbs emerging from the oven almost unbearably mouthwatering. Serve with a tomato salad.

Ingredients

4 large firm bulbs fennel
butter for the dish
2 large cloves garlic
75

Method

Preheat the oven to 200°C/400°F/gas mark 6. Cut the top, stalks and base off the fennel bulbs and remove any marked outer leaves. Cut the bulbs into quarters, or sixths if they are very large, then boil in salted water until just soft all the way through. Drain and lay the pieces of fe

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Crusted Baked Fennel

Ingredients

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