- 4 large fennel bulbs
- 1 Garlic clove crushed
- 250ml cream
- 50g parmesan (or vegetarian alternative)
- Preheat the oven to 180 degrees.
- Trim the fennel tops off, cut the fennel into slices. Boil for 5-6 minutes, then strain thoroughly.
- Put in an ovenproof bowl, season, mix the garlic with the cream, and pour over the fennel.
- Coat with parmesan, then cook for 20 minutes until golden brown.
- It can be served alone, but it goes great with other protein-based main meals.