Braised fennel with butter and parmesan

1. 1

   Preheat the oven to 170C/325F/Gas 3.

2. 2

   Melt the butter in a casserole dish over a low heat. Place the fennel into the butter cut-side down, and scatter around the trimmings. Season with salt and freshly ground black pepper and increase the heat.

3. 3

   Add the 45 ml vermouth and, if using, 1 tablespoon (15 ml) of pastis. Lay foil loosely over the fennel, cover with the lid and braise in the oven for 30 minutes.

4. 4

   Remove the dish from the oven and turn over the fennel. Return to the oven and cook for a further 30 minutes, or until very tender when poked with a small, sharp knife.

5. 5

   Preheat the grill to high.

6. 6

   Remove the fennel from the dish. Place in a warmed shallow oven-proof dish cut-side up, cover with foil and place in the oven while you make the sauce.

7. 7

   Pour the trimmings and cooking juices through a fine sieve suspended over a small pan. Warm through and add 45g/1½oz of the parmesan. Blend with a hand blender until smooth and creamy (about the consistency of pouring cream).

8. 8

   Pour the mixture over the fennel and sprinkle with the remaining cheese. Place under the grill and cook until the surface is pale golden-brown and slightly bubbling around the edges.

9. 9

   Serve with extra parmesan for sprinkling over.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.