- 1 Fennel Bulb
- 4 Knobs of Butter
- Salt + Pepper
- 2 Cups of White Wine
Pre-heat the oven to 180°
Trim the tops off of the fennel bulb reserving some leaves.
Slice the fennel from the top to the root, make all the pieces a similar size.
Arrange in an ovenproof dish, dot with butter and pour the white wine in.
Season with salt + pepper.
Take a piece of baking paper and wet it, cover the fennel so that it steams it.
Bake for about 20 mins.