3 fennel bulbs, quartered
2 tbs olive oil
1 clove garlic, chopped
1 cup day old wholemeal breadcrumbs
2 tbs Italian parsley, chopped
4 tbs finely grated cheddar cheese
Salt and black pepper
Fennel leaves to garnish
Preheat oven to 190 C or 375 F.
In a pan of boiling, salted water cook the fennel for 10 minutes or until just tender. Drain and place on a baking dish and brush it with half the olive oil.
In a separate bowl mix together the cheese, garlic, breadcrumbs and parsley as well as any fennel fronds. Sprinkle the mix evenly over the cooked fennel and season with salt and pepper.
Bake for 30 minutes or until the breadcrumbs are crisp and golden brown. Serve hot garnished with a few fennel leaves.