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Home Chefs' Recipes

Baked fennel

Australian Gourmet Traveller Italian recipe for baked fennel by Rosa Mitchell from Melbourne restaurant Journal Canteen.
Baked fennel with falsomagro

Falsomagro

Sharyn Cairns
6
10M
40M
50M

Recipe shown with stuffed Sicilian beef roll.

Ingredients

Method

Main

1.Halve fennel lengthways and cut each half into 6 wedges, keeping core intact. Blanch in a large saucepan of boiling salted water until tender (12-15 minutes). Drain and cool.
2.Preheat oven to 200C. Lay fennel pieces in a single layer on a baking paper-lined oven tray. Combine olive oil and garlic, pour over fennel, and scatter evenly with parmesan and reserved fennel fronds. Bake until golden and tender (20-25 minutes) and serve immediately.

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