Recipe Archives->Vegetables->Baked Fennel 02

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 400F. 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 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.

Printable version: baked-fennel02.txt.