Fennel Baked with Cream and Parmesan Recipes

Ingredients :

750g fennel heads

small knob of butter

250ml double cream

75g Parmesan cheese, freshly grated

salt and pepper

1. Turn 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.
3. Butter a shallow ovenproof dish, add the fennel and sprinkle with salt and pepper.
4. Pour over the cream and sprinkle with Parmesan.
5. Place the dish in oven, 400F, gas mark 6, cook 20 minutes.
6. Allow the top of the fennel to go a deep golden brown.
7. Ready to serve.

Serves 4

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