Fennel en Papillote with Butter

Name: Fennel en Papillote with Butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 medium fennel bulbs (trimmed and sliced); 60 g unsalted butter (cut into small pieces); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 tbsp lemon juice (fresh); 1 tbsp olive oil

35 min 4 servings Easy

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Fennel en Papillote with Butter

Savour the delicate flavours of fennel baked with butter in parchment packets.

Prep

10 min

Cook

25 min

Total

35 min

Servings

Difficulty

Easy

Fennel en Papillote with Butter is a simple yet elegant side dish that brings out the subtle sweetness of fennel. Cooking in parchment paper allows the fennel to steam in its own juices, enhanced by the richness of butter, creating a tender and aromatic delight. This method not only preserves the nutrients but also infuses the fennel with a delicate buttery flavour. Perfect for a light and healthy side dish, it pairs wonderfully with roasted meats or fish.

Ingredients

Servings

For the Fennel Papillote

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F).

Pro tip: Ensure your oven is fully preheated before placing the packets inside.

Prepare the fennel

Trim the fennel bulbs and slice them thinly. Divide the slices evenly and place them in the centre of four large pieces of parchment paper.

Pro tip: Use a mandoline slicer for even and thin slices.

Season the fennel

Top the fennel with butter pieces, sprinkle with salt and pepper. Drizzle lemon juice and olive oil over the top.

Pro tip: Adjust seasoning to taste; add more lemon juice for extra tanginess.

Seal the packets

Fold the parchment over the fennel, crimping the edges tightly to seal and create a packet.

Pro tip: Ensure there are no gaps in the seal to trap steam effectively.

Bake the fennel

Place the packets on a baking sheet and bake in the preheated oven for 25 minutes, until the fennel is tender and fragrant.

Pro tip: Check the tenderness by carefully opening one packet and piercing a slice with a fork.

Serve

Carefully open the packets, being mindful of hot steam, and serve the fennel warm.

Pro tip: Garnish with fennel fronds or fresh herbs for a burst of colour.

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Tips & Tricks

<ul><li>Use fresh fennel bulbs for the best flavour and aroma.</li><li>Ensure the parchment paper packets are tightly sealed to trap steam.</li><li>Experiment with added herbs like thyme or dill for extra aroma.</li></ul>

Serving Suggestions

Serve Fennel en Papillote with Butter alongside grilled chicken or a delicate fish like sole to complement its subtle flavours. This dish can be prepared ahead of time; simply assemble the packets and store them in the fridge until ready to bake. Leftover fennel can be stored in the refrigerator for up to 3 days. Reheat by gently warming in the oven in its parchment packet to maintain its moisture and flavour.