Photo: Simon Lambert
Serves 4
Prep 10 min
Cooking 35 min
Skill easy
3 (600g) fennel bulbs, trimmed and cut into 5mm wedges, fronds reserved
250ml milk
2 cloves garlic, lightly crushed
¼ tsp freshly ground nutmeg
50g grated parmesan cheese
Salt and cracked pepper
50g butter
3 Tbsp extra virgin olive oil
Photo: Getty Images
Preheat the oven to 200°C
Arrange the fennel wedges in a suitable sized oven dish.
Pour over the milk, add the crushed garlic cloves, and grate over the nutmeg.
Sprinkle over the grated parmesan cheese, season with salt and plenty of pepper.
Dot with the butter and to finish drizzle with the oil.
Place into the oven and bake for 30-35 minutes or until the fennel is tender and the milk has reduced and become golden brown.
Chop the fennel fronds and sprinkle over.
Enjoy immediately.
