Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

3 fennel bulbs
4 cups vegetable stock
1 cup cream
salt and pepper, to taste
extra virgin olive oil
¼ cup grated Parmesan

Thoroughly wash and trim the fennel bulbs. Trim the tops and bases, leaving enough of the base intact so the fennel retains its form. Cut the bulbs lengthwise (from top to bottom) into pieces approximately 2-3cms thick.

Place the fennel and stock in a large pot and bring to a simmer. Cook for 5-10 minutes, or until the fennel is slightly tender. Remove the fennel, retaining the stock.

Drizzle a roasting dish with olive oil before placing the fennel in.

Pour 2 cups of the stock and the cream over the fennel, season with salt and pepper. Scatter with the Parmesan and finely chopped fennel tops before baking at 180°C for 20–30 minutes.

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