A favourite side dish which I found in ” From the Oven to the Table” by Diana Henry. It goes well with roast lamb, chicken or fish. It can also be served as a main with burrata, extra virgin olive oil and warm focaccia.
Ingredients
- 4 fennel bulbs
- 3 tbsps extra virgin olive oil
- 2 garlic cloves peeled and finely grated
- 3 tsps fennel seeds coarsely crushed in a mortar
- 1-2 good pinches chilli flakes (or more or less (or more or less- I found this enough!)
- sea salt flakes and freshly ground black pepper
- 25 g Parmesan cheese finely grated
Servings:
Instructions
- Preheat the oven to 190 Fan, Gas 6.
- Trim the tips of the fennel bulbs , halve the bulbs and remove any coarse or discoloured outer leaves ( reserving any fronds). Cut each half into 2 to 2.5 cm wedges, keeping them intact at the base.
- Toss in a bowl with the olive oil, garlic, fennel seeds, chilli flakes, any reserved fronds and plenty of seasoning. Put into a gratin dish and cover tightly with foil.
- Bake for about 30-40 minutes-( the undersides should turn pale gold and it should be almost tender)- then remove the foil, sprinkle over the Parmesan and return to the oven for a final 10-15 minutes, or until the fennel is tender and the top is golden.
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