Fennel bulbs are often eaten crisp and raw in salads, but they are particularly satisfying when cooked until tender and lending their favour to other vegetables.
ingredients
serves 4
1 pound fennel bulbs, trimmed and thickly sliced
2 cloves garlic, peeled and finely chopped
2 level tablespoons chopped fresh parsley
1 level teaspoon crushed fennel seeds
1 pound potatoes, peeled and thinly sliced
1 tablespoon olive oil
7/8 cup grated reduced-fat Cheddar cheese
Freshly ground black pepper
7/8 cup dry white wine
2 level tablespoons grated Parmesan cheese
Fennel fronds to garnish
method
OVEN: Preheat to 200°C (400°F)
1. Cook the fennel in boiling, unsalted water for 10 minutes, then drain thoroughly and mix in the garlic, parsley, fennel seeds and potatoes.
2. Grease an ovenproof dish with half the olive oil and spread half the vegetables in the dish. Sprinkle on the Cheddar and spread the rest of the vegetables over the top. Season with pepper, pour in the wine and remaining olive oil and scatter the Parmesan over the top.
3. Bake in the heated oven for 40 minutes, or until the top is crisp and golden brown and the vegetables are tender. Garnish with the fennel fronds just before serving.
