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This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

Baked fennel


You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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