Fennel baked with butter and Parmesan from The 30-Minute Cook: The Best of the World's Quick Cooking by Nigel Slater

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Notes about this recipe

  • wester on January 27, 2019

    This method of first blanching then baking resulted in fennel that was the perfect balance between buttery softness and fennel-y crispness. I did not add the cheese as I didn't feel like it today; I do think this made the butter slide off the fennel more so I basted once, when it had melted.

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