Finocchio al forno (fennel baked in cream and Grana Padano)
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Skip to ingredients
- 2 bulbs fennelthinly sliced
- olive oil
- 2 cloves garlicthinly sliced
- 400ml double cream
- 200ml whole milk
- 100g Grana Padanofinely grated
Nutrition: per serving
- kcal676
- fat64.5g
- saturates39.1g
- carbs8.9g
- sugars3.8g
- fibre3.7g
- protein13.1g
- salt0.6g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Put the fennel in a large, deep 20cm x 30cm ovenproof dish, drizzle with a little oil, season and roast for 30 minutes until starting to caramelise and soften. Mix together the garlic, cream and milk in a bowl and season. Pour over the fennel, sprinkle over the Grana Padano and bake for 30-35 minutes or until the fennel is very tender and the top golden.
