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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
  • 10 min preparation
  • 40 min cooking
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At A Glance

  • Serves 6 people
  • 10 min preparation
  • 40 min cooking

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