You may also like
Ingredients
- 2 large fennel bulbs
- finely grated parmesan
- salt and pepper
Method
Trim 2 large fennel bulbs and cut each into 6 wedges. Cook the fennel by simmering in water until each wedge has softened, though it should still be a little firm. Do not overcook. Drain and cool. Fill the folds of the fennel wedges with finely grated parmesan, season each with salt and pepper and place on a roasting tray that has been brushed with olive oil. Roast in the oven at 180C, until the faces of the fennel quarters are golden. This should take 7-8 minutes.
To serve
Makes enough for 4 as an accompaniment to roast chicken or veal cutlets.
