This can be served hot or cold as antipasto.
Photo: Marina Oliphant
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- 3 small or 1 large fennel bulb
- 100g parmesan, grated
- 3 tbsp breadcrumbs
- 1 tbsp parsley, chopped
- 1/2 clove garlic, finely chopped
- Knob butter
- Drizzle of olive oil
- Salt and pepper
Preheat oven to 180C. Cook the fennel whole in a pot of salted water until soft when pierced with a skewer. Drain, cool and cut in half lengthways (if a large bulb, cut into long serving-size pieces).
Mix together the remaining ingredients, seasoning with salt and pepper. Place fennel on an oven tray and sprinkle generously with the crumbing mixture. Bake for 10 minutes or until lightly golden on top.
Pictured with Pot-roasted pigeons in red wine (Brigette's serving suggestion)