LOCATION: Recipes >> Vegetables >> Baked Fennel 02
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Baked Fennel 02
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Finocchio al Forno (Baked Fennel)
serves 4
2 large young fennel roots
2 to 3 pints water, 1/2 teaspoon salt to each pint
1 1/2 oz.butter
2 tablespoons milk
2 tablespoons grated Parmesan cheese
Preheat the oven to 400 F. Discard any coarse or wilted outer layers
of the fennel roots and clean them under running water. Half-fill
a medium-sized sauce pan with the water, add the salt and bring to
a boil. Put the fennel into the boiling salted water and cook for
about 20 minutes until just tender. Remove it from the sauce pan
to a chopping board and cut each fennel root lengthwise into 4
slices, using a sharp knife and a fork to secure the hot fennel as
you cut it. Melt half the butter in a shallow, fireproof dish.
Arrange the fennel slices in the dish, pour the milk over them,
sprinkle thickly with the grated cheese and dot with the rest of
the butter. Bake for about 20 minutes until golden in colour.
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