Serves 4
INGREDIENTS
625 g/1/1/4 lb fennel bulbs
1 thick lemon slice
1 tablespoon vegetable oil
25 g/1 oz grated Parmesan cheese
25 g/1oz butter
fennel fronds, to garnish (optional)
salt and pepper

Trim the fennel bulbs and remove any discoloured skin with a potato peeler. Cut vertically into 1.5 cm/3/4 inch thick pieces. Place in a pan

with a pinch of salt, the lemon and oil and add sufficient boiling water to cover. Cook for 20 minutes or until just tender. Drain well.

melt the butter in a gratin dish or shallow flameproof casserole, add the fennel and turn to coat. Season to taste with pepper and sprinkle

with the grated Parmesan.

place under a preheated grill until lightly browned. Serve immediately, garnished with fennel fronds, if using.

Tags: Salad

This entry was posted on Friday, February 6th, 2009 at 2:06 pm and is filed under Starters, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.