Ingredients

Steps

• Preheat the oven to 200°C and butter a shallow ovenproof dish.
• Cut the fennel bulbs and onions into uniform wedges.
• Slice the peeled potatoes into wedges shaped like the fennel.
• Boil fennel and onions in salted water for five minutes.
• Add potatoes and boil for another five minutes until just tender.
• Drain the vegetables well in a colander.
• Melt 50g of butter with garlic in the pan over low heat.
• Toss the vegetables in the garlic butter until thoroughly coated.
• Transfer to the dish, top with parmesan, and bake for 30-40 minutes.