Roast fennel with breadcrumbs, parsley and parmesan
There's no need to serve boring vegetables when you can roast fennel with herbs and parmesan.
Photo: Quentin Jones
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- 2 large fennel
- 100ml olive oil
- 4 tbsp water
- 1 tbsp butter, chopped
- 2 large sprigs flat-leaf parsley, leaves picked and torn
- 4 sprigs thyme, leaves picked
- 2 thick slices ciabatta
- Salt and cracked black pepper
- 2-3 tbsp finely grated parmesan
Heat oven to 200C. Cut fennel in half lengthways then cut into wedges. Heat half the olive oil in a large frying pan and cook fennel over medium heat until browned on one side. Turn wedges, add water and butter and cook for about three minutes, or until liquid is reduced by half.
Spoon fennel and juices into a medium, lightly greased ovenproof dish and sprinkle over parsley and thyme leaves. Tear ciabatta into one-centimetre pieces and scatter over fennel, drizzle with remaining oil, season with salt and pepper and sprinkle with parmesan. Roast for 20-25 minutes until fennel is tender.