Braised Fennel With Butter And Parmesan
This recipe for baked fennel with a creamy parmesan sauce is a delightful dish that combines the sweet, delicate flavor of fennel with the richness of butter and parmesan. A splash of dry vermouth adds a subtle depth to the dish, creating a hearty and flavorful meal that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 750g/1½lb fennel
- 50g/1¾oz butter
- and freshly ground saltblack pepper
- 3 tbsp dry vermouth
- splash pastis (optional, alternatively add more dry vermouth)
- 60g/2oz parmesan
Instructions
- Preheat the oven to 170C/325F/Gas 3.
- Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat.
- Add the vermouth and pastis. Cover with a sheet of foil loosely pressed down on the vegetables, and put the lid on top. Place into the oven to cook for 30 minutes.
- Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife.
- Preheat the grill to high.
- Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce.
- Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).
- Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges.
- Serve with extra parmesan for sprinkling over.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 2
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