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Finocchio al Forno (Baked Fennel)

A home-style Finocchio al Forno (Baked Fennel) made with Young Fennel Roots, Water Salt To Each, Butter, Milk, and Parmesan Cheese. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• 2
• 1 1/2 oz
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 400F.

2. 2

   Discard any coarse or wilted outer layers of the fennel roots and clean them under running water.

3. 3

   Half-fill a medium-sized sauce pan with the water, add the salt and bring to a boil.

4. 4

   Put the fennel into the boiling salted water and cook for about 20 minutes until just tender.

5. 5

   Remove from the sauce pan to a chopping board and cut each fennel root lengthwise into 4 slices, using a sharp knife and a fork to secure the hot fennel as you cut it.

6. 6

   Melt half the butter in a shallow, fireproof dish.

7. 7

   Arrange the fennel slices in the dish, pour the milk over them, sprinkle thickly with the grated cheese and dot with the rest of the butter.

8. 8

   Bake for about 20 minutes until golden in colour.