Fennel With Parmesan Crumb

By steaming fennel the pungent aniseed flavour is made delicate, producing a tender accompaniment for richer meats such as lamb or sausages.


Recipe provided by Fiona at recipes2share.com

Rating 5
  • Serves 4
  • Cooking Time 45 mins
  • Preparation Time 5 mins


  • 2 Fennel Bulbs, Halved
  • 60g of Butter, Softened
  • 4tbs of Good Quality Breadcrumbs
  • 2tbs of Grated Parmesan Cheese
  • Freshly Milled Black Pepper
Fennel With Parmesan Crumb


1. Place the fennel in a steamer over a pan of simmering water, cooking for about 25 minutes until tender. Remove, drain on absorbent paper then place, cut side up, in an ovenproof dish.

Pre-heat the oven to 200 degrees C

2. Cream the butter with a fork. Add the breadcrumbs, parmesan and black pepper then distribute the mixture in rough heaps between the bulbs.

Bake for about 15 minutes until lightly golden and piping hot .

Recipe provided by Fiona

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