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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 4 large fennel bulbs
- salt and pepper
- 1/8 teaspoon nutmeg, grated
- 1 garlic clove, finely minced
- 200 ml double cream (heavy cream)
- 50 g parmesan cheese, grated
Method
- Preheat oven to 200C/400°F.
- Heat a pot of salted water to boiling.
- Trim the fennel tops, then cut into wedges.
- Boil for 5-6 minutes, then drain well.
- Arrange the fennel in a baking dish.
- Season with salt and pepper and sprinkle the nutmeg over.
- Stir the garlic into the cream and pour over the fennel.
- Top with the Parmesan.
- Bake for 20 minutes until golden.
