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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Haven't made this yet, but putting it here for safekeeping. It looks really tasty. From Good Food Magazine. Ingredients:
4 large fennel bulbs |
salt and pepper |
1/8 teaspoon nutmeg, grated |
1 garlic clove, finely minced |
200 ml double cream (heavy cream) |
50 g parmesan cheese, grated |
Directions:
1. Preheat oven to 200C/400°F.
2. Heat a pot of salted water to boiling.
3. Trim the fennel tops, then cut into wedges.
4. Boil for 5-6 minutes, then drain well.
5. Arrange the fennel in a baking dish.
6. Season with salt and pepper and sprinkle the nutmeg over.
7. Stir the garlic into the cream and pour over the fennel.
8. Top with the Parmesan.
9. Bake for 20 minutes until golden.
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