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.