Finocchio Con Latte Al Forno (Fennel baked in milk)
Upgrade your side dishes with this creamy and tasty Italian-inspired fennel recipe.
How long will it take?
1 hour
What’s the serving size?
Serves 4 to 6
What do I need?
- 3 medium fennel bulbs
- 4 cups milk
- 4 tbsp unsalted butter
- 1 teaspoon fennel seeds, crushed
- Salt and freshly ground pepper, to taste
- 1 cup grated parmesan
How do I make it?
- Heat oven to 200C.
- Remove outer layer of fennel. Halve bulbs lengthwise and cut into 2 centimetre wedges.
- Combine milk, fennel and 2 tablespoons of butter in a large saucepan over medium-high heat and cook stirring occasionally, until fennel is just tender, 30-45 minutes. Add fennel seeds and season with salt and pepper.
- Using a slotted spoon, transfer fennel to an oven-proof dish; pour 1 cup of the milk mixture over fennel. Sprinkle with parmesan, dot with remaining butter and bake until golden brown and bubbly, around 20 minutes.
