Perfect as a side dish with roasted chicken, pork or fish

  • Serves:
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  • Carbs per serving:
  • 1 fennel bulb
  • 1 tablespoon softened butter
  • salt and ground pepper
  • 50g grated Parmesan
  • 2 sprigs thyme


Preheat oven to 230C. Boil fennel bulb, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 50g grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.



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