Milk-braised fennel with thyme breadcrumbs recipe

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  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 148 calories / serving
  • Healthy
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Impress dinner guests with this creamy milk-braised fennel dish, packed with vegetarian hard cheese (or Parmesan) and topped with a thyme breadcrumb crust. This flavoursome side makes the most of season's best fennel and it's distinctive aniseed-like flavour.

Preheat the oven to gas 4, 180°C, fan 160°C.

Heat the oil in a frying pan over a high heat. Add the fennel and cook, turning until lightly golden and just beginning to soften. Remove from the heat and set aside until needed.

Meanwhile, pour the milk into a small pan set over a medium heat. Add the garlic and half the thyme leaves and bring to a simmer. Turn off the heat and leave to infuse for 4-5 minutes.

Arrange half the fennel in a 1.5ltr (2 1/2pt) dish and pour over half the infused milk. Then add the remaining fennel and the remaining milk.

In a bowl, combine the breadcrumbs, lemon zest, remaining thyme leaves, grated cheese and seasoning.

Scatter the breadcrumb mixture over the fennel and bake for 30-35 minutes, until the fennel is tender and the topping golden. Leave to stand for 5-10 minutes before serving. 

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  • Ingredients

  • 1 tbsp olive oil
  • 2 large fennel bulbs, thickly sliced
  • 250ml (8 fl oz) whole milk
  • 3 garlic cloves, finely sliced
  • 4-5 sprigs fresh thyme, leaves picked
  • 30g (1 1/4oz) fresh white breadcrumbs
  • 1 lemon, zested
  • 25g (1oz) vegetarian hard cheese or Parmesan, finely grated
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  • Energy 619kj 148kcal 7%
  • Fat 7.6g 11%
  • Saturates 3.2g 16%
  • Sugars 6.7g 7%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 13.4g Protein 7.3g Fibre 6.6g


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