Caramelised Baked Fennel

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  • 1 large fennel bulb
  • 30g butter
  • 2 tsp sugar
  • 50g fresh bread crumbs
  • 70g finely grated parmesan cheese
  • 150ml milk (or stock)
  • Salt and pepper
  • 2 tbsp thyme leaves
  • 150ml cream
  • 2 tbsp chopped parsley
  • 4 slices prosciutto


Heat the oven to 180°C. Cut fennel in half then each half into 4 pieces lengthways. Melt the butter in a pan and add the sugar. Arrange the fennel in the pan and cook on medium heat for a few minutes on each side until golden. Add the milk (or stock) and place a lid on the pan and cook until the fennel is tender. You may need to add a little more milk (or stock). Once tender arrange in a small baking dish and season with salt and pepper. In a bowl combine fresh breadcrumbs, grated parmesan, thyme, parsley and cream. Season with salt and pepper. Spoon onto the fennel and bake 10 minutes in the oven. Gently lay the sliced prosciutto on the fennel and place in the oven for a few more minutes. Serve hot.