Fennel with Cheese Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

This is not based on any dish I have ever come across in Italy, but the inspiration certainly comes from the Italian way with vegetables, which is to treat them as an important part of any meal.


  • 4 fennel bulbs, about 8 oz / 230 g each
  • 1


Trim the feathery tops from the fennel bulbs, and if in good condition, reserve some for garnishing. Remove any bruised or broken leaves. Bring a large saucepan of lightly salted water to the boil. Cut the fennel bulbs in half down the middle, and put them in the boiling water. Bring back to the boil and simmer for 10–20 minutes until just tender. The length of cooking time will depend on how f