John Myers
Baked Fennel
The perfect baked fennel recipe with a picture and simple step-by-step instructions.
- 1 size Fennel bulb
- 75 g Soft butter
- 1 tbsp Orange zest
- 1 Garlic clove, finely grated
- 1 tbsp Bread flour
- 50 g Freshly grated mountain cheese
- Pepper
- Salt
- Clean the fennel bulb, finely chop the fennel greens and set aside. Cook the fennel bulb quarter and then in sufficiently salted boiling water for about 7-10 minutes (depending on size), then remove from the water and drain well,
- Knead the softened butter with the fennel greens, the grated garlic and the orange zest as well as the bread flour and season with salt and pepper and then work in the grated Berk cheese.
- Now brush the pre-cooked fennel with the cheese butter and place in an oiled dish and bake in the oven under the grill (grill function) for 5 – 10 minutes. Just look when you have achieved the desired tan.
- For us, this fennel was an aromatic accompaniment to a mundane meatloaf with a cap.
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