Pic of Pernod baked fennel

Pernod baked fennel

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Pernod baked fennel

Starter Serves 4 35 min

Cheese and fennel make a soft and flavoursome combination in this quick, oven-baked dish, whilst the garlic adds a bit of a kick. Pernod is optional, but its anise flavour is very good with fennel. Try this with baked eggs, roasted chicken or fish.

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Ingredients

  • 2-3 fennel bulbs, trimmed and quartered or cut into 6ths if large
  • large knob of butter
  • 1 garlic clove, very finely chopped
  • 2-3 tbsp Pernod or Ricard
  • 2 tbsp Parmesan, grated
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 25 min

  • Step 1

    Preheat oven to 200°C/Gas 6.

  • Step 2

    Boil or steam fennel in salted water until just tender - don't overcook, and be sure to drain fennel very well. Butter a gratin dish.

  • Step 3

    Arrange fennel in the dish and scatter over garlic. Dot with remaining butter, pour over alcohol, season with salt and lots of pepper and finally scatter with Parmesan.

  • Step 4

    Bake for about 15 minutes or until Parmesan is golden and fennel juices are bubbling.

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