Buttery braised fennel

Lauraine Jacob's Buttery braised fennel Photo: Liz Clarkson

Buttery braised fennel
By Lauraine Jacobs

4 fennel bulbs
3 tbsp butter
Salt and black pepper
150g gouda

Trim the fennel bulbs, discarding most of the feathery tops. Cut each into quarters lengthwise. It is important to retain the core so that the fennel stays intact and the segments do not split.
Put all the fennel into a very large saucepan and cover with hot salted water. Bring to a simmer and cook very gently until the fennel is almost soft. (About 10 minutes as you are parboiling it.) Drain the fennel well.
Meanwhile heat the oven to 180°C. Generously butter an ovenproof gratin dish.
Lay the fennel pieces in the dish so they fit tightly together. Sprinkle with a few of the fennel leaves, roughly chopped, a little extra salt and plenty of freshly ground black pepper.
Finally grate the cheese and spread this evenly over to cover the fennel.
Bake the dish in the over until the top is golden and bubbly. (About 20 minutes.)
Serve as an entree or with steak or chicken.
Serves 4-6
Wine match: chardonnay