Local fennel is crisp, plump and full of flavour at the moment and it is one of those vegetables that the more you use, the more you appreciate its unique flavour and you will also be surprised how versatile it is.
Photo: Simon Lambert
Baked fennel with sage
Serves 2-4
Ingredients
2 bulbs fennel, trimmed of tops
½ tsp salt
150g mild cheddar cheese, grated
¼ cup finely grated Parmesan cheese
2 Tbsp butter
6 large fresh sage leaves
Freshly cracked pepper
Method
Preheat the oven to 190degC.
Bring a large pot of salted water to the boil.
Remove any tough outer leaves of the fennel. Cut into 1.5cm thick slices.
Cook the slices of fennel in the salted water and cook until tender, 10 minutes (approx). Drain.
Mix together the cheeses, set aside.
Butter a deep-sided oven dish with the butter.
Add the cooked fennel, season with salt and cracked pepper, scatter over the sage leaves and finish with the grated cheese.
Bake in the top half of the oven until the fennel and cheese are golden and bubbling.
