Baked fennel

AT A GLANCE

  • Serves 6 people

  • 1 large fennel bulb, fronds reserved and finely sliced
  • 60 ml (¼ cup) olive oil
  • 1 clove of garlic, finely chopped
  • 40 gm (½ cup) finely grated parmesan
01   Halve fennel lengthways and cut each half into 6 wedges, keeping core intact. Blanch in a large saucepan of boiling salted water until tender (12-15 minutes). Drain and cool.
02   Preheat oven to 200C. Lay fennel pieces in a single layer on a baking paper-lined oven tray. Combine olive oil and garlic, pour over fennel, and scatter evenly with parmesan and reserved fennel fronds. Bake until golden and tender (20-25 minutes) and serve immediately.

Recipe:

ROSA MITCHELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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