Saturday, 31 March 2012
This is just about one of the easiest things to cook, and is very versatile. It is delicious cooked very simply without any sauces or butter: this 'skinny' version is low fat, low carb and low cholesterol. For the less virtuous version, it is scrummy with butter and mayonnaise.
Yesterday, I served it as a vegetable accompaniment to fish, but it also makes for a really good starter. I put this dish in the oven as soon as I got back from work in the evening, it took about 2 minutes to prep, and then just left it to cook slowly whilst I got on with other things.
1 bulb of fennel per person
optional extras for the more indulgent version: butter; mayonnaise to serve.
All you need to do is place the florence fennel bulbs in a flat oven dish (flan dish or similar). Pour in cold water (need not cover the fennel, just a few centimetres deep). Optional: add a big blob of butter on top, grind some black pepper all over. Cover with foil, making sure the sides are sealed over as much as possible to keep the fennel moist.
Put in oven and cook slowly for about two hours, or until you can stick a sharp knife into the centre of the fennel with relative ease. It should stay slightly firm but not crunchy or hard.
Serve with just pepper, or also add butter or mayonnaise.