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Milk-braised fennel with thyme breadcrumbs recipe

6 ratings

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. See method

Serves 4
10 mins to prepare and 40 mins to cook
148 calories / serving
Healthy
Vegetarian

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 fresh white breadcrumbs
1 lemon, zested
25g (1oz) vegetarian hard cheese or Parmesan, finely grated

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
620kj
148kcal 7%
Fat
8g 11%
Saturates
3g 16%
Sugars
7g 7%
Salt
0.6g 11%

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

Method

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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