Fennel is a funny old vegetable. I like its aromatic, aniseed-like qualities, but this also means that I’m often at a bit of a loose end about what to do with it. My normal fall-back position with vegetables is to throw them in a mixed salad with lots of green leaves, but with fennel, it just doesn’t seem quite right. The flavour needs to be appreciated.
One delicious idea that I do make from time to time is use it as a starter. Slice it wafer-thin, then serve it with slivers of strong cheddar and drizzle with a sherry/honey reduction. The sharp, tangy cheddar makes the perfect foil for the crisp, cool shards of fennel. But…that’s been about the limits of my adventures with fennel (a phrase that I really never thought I would write. Not that I ever worried about when I would write that, but you know what I mean).
Now, this is where the new recipe comes in. It’s one that I picked up from the saveur.com website, which is always good for a new idea to do with just about any ingredient you can imagine. This way of cooking fennel is an absolute doddle to make – lots of pepper, cream, Parmesan cheese and slabs of fennel, all mixed up in a bowl, thrown in a dish, then baked for about an hour and a half until the whole lot has become soft, creamy and delicious. I did make a bit of a tweak to the recipe, adding less cream than recommended, and it was great.
For all that time in the oven, the fennel becomes nice and soft, but it doesn’t turn mushy. Then towards the end, whip off the foil, and the cheese on top becomes crisp and tasty. You’ve still got the distinctive fennel flavour, but it’s milder and partners well with the Parmesan.
I admit that my version of this dish did not look particularly pretty. I could have taken the time to lay out the pieces of fennel in some intricate pattern, but I adopted the “mix-it-and-put-in-a-dish” approach to preparing it. It still tasted great, and frankly, that is much more important.
To make creamy baked fennel:
• 2 fennel bulbs
• 300ml cream
• 2 handfuls grated Parmesan
• large knob of butter, cut into small pieces
Pre-heat the oven to 220°C (420°F).
Clean the fennel and remove the green stalks. Cut the bulbs in half, then quarters, and slice into wedges about 1cm (1/3 inch) thickness.
Put everything except the butter into a bowl and mix well. Transfer to an ovenproof dish, dot with the butter, cover with tin foil, and bake.
After one hour, remove the tin foil, and bake for another 30 minutes until the fennel is golden on top.
Serve warm as a side dish for four people, or as a main with salad and a little pasta as a main for two.
Worth making? I love this way of cooking fennel. I’ve never tried it before, but it’s incredibly simple and yet incredibly tasty. It’s also very tasty at room temperature the next day as part of lunch. Just in case you feel like erring on the generous side when making this…