STEAMED FENNEL BULB WITH PARMESAN
(serves 6 as part of an antipasto platter)
2 large fennel bulbs (base and outer leaves trimmed, and cut into 6 lengthways)
187.5ml (3/4 cup) chicken or vegetable stock
15g (3 tbsp) grated Parmesan
Maldon sea salt and freshly ground pepper
- Place fennel bulbs over a steamer and steam for 5-10 minutes until almost cooked. Fennel should still be firm but a metal skewer should be able to pierce it.
- Preheat oven to 200°C.
- Place fennel into a small roasting tray (it's good if the fennel bulb fits snugly into the tray). Pour over the hot stock, sprinkle the fennel bulb with Parmesan, and season with salt and pepper. Bake for 15-20 minutes or till tender and cheese is golden brown.
- Using a fish slice remove fennel bulb from tray and season to taste.
This recipe is used in: Antipasto Platter of Rosemary Potatoes, Parmesan Crumbed Parsnips and Steamed Fennel Bulb with Aioli