2 bulbs Fennel

100ml Dry white wine/vermouth

2tbsp Butter

70 g Grated Parmesan

20g breadcrumbs

100ml Chicken/vegetable stock

 

 

Prep time: less than 5 minutes

Cook time: 1 hr

Serves: 4 portions

 

1. Preheat oven to 170/325

2. Cut away feathery trimmings, cut bulbs in half

3. Melt butter in casserole dish, place fennel bulbs into dish flat side down, scatter trimmings, season with salt and pepper.

4. Add vermouth or white wine, and chicken broth, place foil over fennel so touching, and cover casserole dish with lid

5. Cook for 30 minutes, remove from oven, turn fennel and return to oven for further 30 minutes

6. Remove fennel from oven and place onto grill tray

7. Pour juices into a pan leaving trimmings behind, place on medium heat, add 50 g of parmesan and blend until smooth and creamy.

8. Pour mixture over the fennel with flat side up, mix breadcrumbs and remaining parmesan and sprinkle over the fennel and place under the grill until golden brown