- 10 fennel bulbs, trimmed
- sea salt and freshly ground black pepper
- 300ml double cream
- 50g Parmesan, freshly grated
- 2 garlic cloves, peeled and finely chopped
Preheat the oven to 200 degrees centigrade/ 400 degrees Fahrenheit/ Gas 6.
Cut the fennel bulbs into six lengthways so that the individual pieces are held together by the central core. Blanch (parboil then rinse in cold water), then drain well.
Toss the fennel in a mixture of the cream, half the Parmesan and the garlic. Season with salt and pepper. Put in a shallow baking dish, scatter the remaining Parmesan on the top, cover with foil, and place in the preheated oven. After 20 minutes, remove the foil, then put the dish in the oven for a further 10 minutes.
Recipe taken from the River Cafe Cookbook by Rosie Grey and Ruth Rogers