Baked Baby Fennel with Parmesan

Serves: 2 as entree | Preparation Time: 15 min


  • 1 baby fennel bulb
  • 1 tbsp butter, chopped
  • 20g freshly grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • freshly ground black pepper to taste


Preheat the oven to 180C. 

Remove feathery fronds from fennel bulbs .

Cut bulb in half lengthwise. Bring a saucepan of water to a boil. Add fennel and cook until tender, 5-7 minutes.

Do not overcook fennel or it will turn a dull gray and become very soft.

Drain and refresh fennel under cold running water, then pat dry with paper towels.
Place fennel in a lightly oiled, shallow heatproof dish. Dot with butter and sprinkle with cheese, nutmeg and pepper to taste.
Bake for 10 minutes. Remove from oven, place under a hot grill and cook until cheese melts, about 2 minutes.

Serve hot.