Trim each fennel head, cutting the stalks and removing the first leaf if soiled. Blanch the fennel in salted lemon water until the tip of a knife can go through them with relative ease. If the fennel heads are too cooked, they lose their taste. Take out, drain, split each. Arrange in an ovenproof serving dish. Top with butter and a little pepper. Put into a low oven for 30 minutes. Do not allow to brown, sprinkle frequently. A few minutes before serving, sprinkle with chopped parsley.
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6 to 9 heads fennel according to size
1 lemon
salt, pepper
6 1/3 oz butter
1 bunch parsley
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10
mn
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60
mn
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The second cooking gives the fennel heads their full delicate taste. Cook slowly to develop the butter taste.
