Parmesan fennel – Finocchi al parmigiano
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
$6-8 total*
2 people
Ingredients
- 80 ml (about 1/3 cup) whole milk
- 1 teaspoon corn starch
- 1 tbsp oil
- 1/4 teaspoon salt, more to taste
Preparation
Trim the base of the fennel bulbs, split into 4 parts lengthwise, and wash.
Boil the fennel bulbs in salted water until tender, for about 11-12 minutes.
Drain the fennel bulbs and place them in a skillet with the oil. Add salt and cook stirring for 1-2 minutes at medium-high heat.
Lower to medium heat and add the mix of milk and cornstarch. Cook stirring until the milk gets dense, for about 4-5 minutes.
Remove from heat and add the Parmesan cheese. Stir to coat the fennel.
Top with sprigs thyme and serve.
Tips & notes
- To add a touch of crunchiness to this side dish, toast some breadcrumbs with some parmesan cheese for 4-5 minutes while the fennel bulbs are boiling. Top the fennel with the crunchy mix and serve immediately.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
Did you make this recipe? I'd love to see it!
Share a picture on Instagram with the hashtag #lessbuttermoreoil or tag me in your pictures and stories with @lessbuttermoreoil
