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Baked fennel
Preparation info
- Serves:
4
as a main course side dish - Difficulty
Easy
- Ready in
50 min
Appears in
By Lucy Cufflin
Published 2013
Fennel does have an aniseed flavour, true, but if you dislike aniseed don’t dismiss this recipe. Cooking the fennel reduces the harsh flavours and it becomes a mellow and quite delectable dish. My son loathes liquorice and aniseed, but this has become a family favourite.
Ingredients
2 bulbs 25 g 1 clove
Method
- Slice each fennel bulb lengthways into 4 slices and put them straight into a pan of salted water to stop it discolouring.
- Bring the water to boil and simmer the fennel for 10–15 minutes until just tender, then drain. This can be cooked up to 1 day ahead and stored in the fridge.
- Chop the garlic finely and while still on the chopping board sprinkle wit