Ingredients:
Young Fennel roots - 2
Milk - 2 tbsp
Butter - 2 1/2 tbsp
Grated Parmesan cheese - 2 tbsp
Method:
Young Fennel roots - 2
Milk - 2 tbsp
Butter - 2 1/2 tbsp
Grated Parmesan cheese - 2 tbsp
Method:
- Remove any coarse outer leaves and cook the fennel in boiling salted water until just tender, about 20 minutes.
- Cut vertically into 4 slices and arrange in a shallow ovenproof dish in which half the butter has been melted.
- Pour the milk over, sprinkle thickly with cheese and dot with remaining butter.
- Cook in moderately hot oven until golden, about 20 minutes.
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