Splendidly wealthy and satisfying, that is one in all my favorite methods to eat fennel. The marjoram could be omitted or swapped for oregano.
Elements
juice of ½ a lemon
4 medium fennel bulbs
100ml pure cream
½ tsp freshly grated nutmeg
2 garlic cloves, roughly chopped
2 sprigs marjoram
150g grated parmesan
sea salt and black pepper
Methodology
1. Preheat the oven to 180C fan-forced (200C standard). Butter a 28cm ovenproof dish.
2. Carry a big pot of water to the boil. Add the lemon juice and pinch of salt.
3. Take away the stalks and feathery fronds from the fennel, reserving the fronds. Take away the robust outer layer and trim the bottom, protecting the bulb intact. Cook dinner the fennel within the boiling water for 12-14 minutes, or till tender. Drain and minimize the bulbs into quarters, or eighths if giant.
4. In the meantime, combine the cream with the nutmeg, garlic and marjoram. Season with salt and pepper.
5. Prepare the fennel snugly within the buttered dish and pour the cream combination over and across the fennel. Sprinkle the parmesan evenly on prime.
6. Bake within the oven for 15-20 minutes, or till the cream is effervescent, the parmesan is golden and the fennel has cooked by. Scatter with the reserved fronds and serve.
