Baked fennel

Baked fennel

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

I’m going to use the word ‘caramelise’ here, which sounds delicious and that’s just what happens when the fennel roasts in the olive oil. Baked fennel this way goes so well with everything from chicken to fish.

Ingredients

Quantity Ingredient
3 fennel bulbs
1 tablespoon olive oil
5 garlic cloves, unpeeled
sea salt
40g parmesan cheese, grated
freshly ground pepper

Method

  1. Cut the stems off the fennel, then slice in half lengthways. Cut into quarters and place on a baking tray lined with baking paper, cut side down.
  2. Drizzle with olive oil, toss over the unpeeled garlic cloves and sea salt and pepper.
  3. Roast for about 30 minutes, then turn and cook for a further 30 minutes. Sprinkle with some parmesan cheese, roast for a further 5 minutes. Serve immediately.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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