Fennel baked in white wine, cream and parmesan. A Sunday treat.

baked fennelMany people rave about the Watermill food and we’re proud to bring you wonderful Italian dishes, which include fresh vegetables and fruit from our cook and gardener’s vegetable plots (and herbs, basil, tomatoes and zucchini from the Watermill walled garden).

Here’s a tasty dish we usually serve to our guests as part of a buffet Sunday lunch — and hear many appreciative noises!

This recipe makes enough for eight people.

  • 4 bulbs of fennel
  • 250ml cooking cream
  • 250ml white wine
  • Salt and pepper
  • 100g brown bread breadcrumbs
  • 50g grated parmesan

Pre-heat the oven to 200°C.

Discard any discoloured outer leaves of the fennel, then cut in half longitudinally.  Cut out the hard heart, then cut each half in half again.  Arrange in a flat, oven-proof dish and pour over a well seasoned mix of the cream and wine.

Cover the dish with a lid or foil and place in the middle of the oven for 50 minutes.

Remove the lid/foil and scatter over the breadcrumbs and parmesan and return to the over without the lid/foil for another 10 minutes.

Serve and enjoy.

*This and other mouth-watering Watermill recipes can be found on our Friends page. Why not become a Friend? It’s free and as well as recipes there are painting, writing, knitting and yoga tips. Just click here and away you go! Here’s a picture of a typical Sunday lunch: come and find out for yourself what else is on offer! Details of our courses can be found by clicking here

Recipe mill-lunch

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