Baked Fennel and Parmesan Recipe

Ingredients

Serve 4

• 6 large fennel bulbs

• 1 onion, thinly sliced

• 4 tbsp all-purpose/plain flour

• 1/2 cup/125 g butter

• 4 tbsp heavy/double cream

• salt and freshly ground black pepper to taste

• 1 1/4 cups/150 g freshly grated Parmesan cheese

Method:

1. Preheat the oven to 375°F/190°C/gas 5. Butter a baking dish.

2. Clean the fennel by removing the tough outer leaves. Trim the stalks and cut each bulb in half.

3. Cook the fennel in salted boiling water for 8-10 minutes, or until tender. Drain well and pat dry with a clean cloth. Cut each half in 2 or 3 pieces.

4. Dip the fennel and onion in the flour. Sauté the fennel and onion in 4 tablespoons of butter in a large frying pan over medium heat until golden.

5. Add the cream and season with salt and pepper. Cover and cook over low heat for 12-15 minutes, or until the sauce has reduced.

6. Arrange the fennel and onion in layers with the sauce in the prepared baking dish. Sprinkle with the Parmesan and dot with the remaining butter.

7. Bake for 15-20 minutes, or until lightly golden. Serve hot.