Make the most of your wonderful fennel with this recipe by Rachel Roddy.
Not only is it really simple to make, but the generous helping of pecorino brings out all the flavours in your fresh veggies, creating a unique dish that you’re sure to love.
For the perfect finishing touch, serve with a side salad made from lettuce leaves, tomatoes and cucumber.
Overview:
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 4 people
Ingredients:
2 potatoes, peeled & thinly sliced
1 butternut squash, peeled, deseeded & thinly sliced
2 fennel bulbs
6 tbsp olive oil
3 tbsp pecorino, grated
Handful of sage leaves, minced
Salt & pepper, to taste
Instructions:
Preheat the oven to 200℃.
Prepare the fennel bulbs by removing the thick outer layer, cutting them in half, then slicing them.
Put the potato, squash and fennel slices in a large bowl.
Add 4 tablespoons of the oil, 2 tablespoons of the pecorino, the sage and some seasoning. Mix everything well until combined.
Put the mixture in an ovenproof dish, add 100ml water, then press the vegetable slices down.
Sprinkle with the final 1 tablespoon of pecorino and the other 2 tablespoons of oil.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for another 20 minutes, until the veggies are tender and the top is golden.
Storage tips
We recommend eating this dish straight away.