3 medium sized fennel bulbs
1 tablespoon butter
1 tablespoon olive oil
3 tablespoons cream, optional but recommended
40g piece of parmesan, grated
1 teaspoon lemon juice
pinch dried chilli flakes
a small handful of parsley leaves chopped
cracked black pepper
Pre heat oven to 180C. Cut the fennel bulbs into equal sized, 2cm wedges.
Melt the butter and olive oil and toss through the fennel to coat it.
Line a baking tray with baking paper and spread the fennel out evenly. Season with a little salt and pepper and bake in the oven for 10-15 minutes.
With tongs, turn the fennel over and spoon the cream over the top of it.
Sprinkle with the parmesan cheese and cook for another 10-15 minutes or until golden.
Leave on the tray to cool then transfer to a bowl.
Season with the lemon juice, dried chili and parsley leaves and toss lightly.
Photo credit: Earl Carter for The Saturday Paper