Fennel is in season now and is great finely shaved in salads and beautiful braised as well. This is one of my favourites to make on a rainy day and to have with some crusty bread for lunch, or as an accompaniment to fish, meat or poultry. For this recipe we used the homegrown fennel from Di’s veggie garden at Hidden Valley on the Fleurieu Peninsula.

Fennel leafbases have the texture of tender celery and are a good source of potassium and beta carotene. They are usually eaten raw or lightly steamed. Florence fennel comes in different shapes that can be elongated narrow bulbs, or rounded almost spherical. The round are known as the maschi, the male fennel and the slightly flattened shapes are the femmine, females, in Italy. The round shaped fennels are usually sweeter and the best tasting ones.


Fenn
el braised in milk Recipe
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1 1/2 medium/large fennel or 8 baby fennel

2 cups milk

1 tablespoon olive oil and 1 tablespoon butter

5 tablespoons grated parmesan

salt and pepper

Preheat oven to 180degrees.

Cut medium sized fennel into wedges or baby fennel in half lengthways. Heat pan with olive oil and butter and sauté the fennel until it takes on some colour. Place fennel in baking dish, cut side up and pour in milk. Cover and bake in oven for 20-30minutes or until softened. Remove lid and sprinkle with parmesan cheese, salt and pepper and place under the grill for a couple of minutes. Serves 4.

Notes: This dish can also be finished in the pan on top of the stove on low heat and with a lid. Top up with a splash of water if liquid is reducing too quickly. If you like a richer sauce, add a little cream to the milk before braising.

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2 Responses to Fennel Braised in Milk Recipe

  1. Pip Holmes says:

    Have always wanted to good recipie to try fennel with, thanks! Great pictures too.

  2. Dallas Gramp says:

    Delicious! Just made it for dinner and works even if you forget to put a lid on- just a bit crispier on top!

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