Fennel, thyme and parmesan gratin

Fennel baked with cream, herbs and crispy crumbs is a warming side for roast meats.

Brush a baking dish with melted butter. Cook the fennel in a saucepan of boiling water for 10 minutes or until tender. Drain.
Preheat oven to 180°C. Arrange the fennel over the base of the prepared dish. Top with the breadcrumbs, parmesan, butter and thyme. Drizzle with cream. Bake for 15 minutes or until golden. Season with salt and pepper.

Source

Melted butter, to grease

1 fennel bulb, top trimmed, cut lengthways into 3cm slices

25g fresh breadcrumbs

20g finely grated parmesan

40g butter, chopped

6 sprigs fresh thyme, leaves picked

125ml pouring cream

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