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Photo of Pork and caraway stuffed baby fennel by WW

Pork and caraway stuffed baby fennel

PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Take the old school combination of pork and fennel to a whole new level with this dish. Hollowing out the roasted bulbs and using them as cups to hold the pork filling is a creative way to carry their amazing flavour.


Fennel bulb(s)

4 baby

Olive oil

1 tbs

Lean pork mince

400 g


1 clove(s), crushed

Caraway seeds

1 tsp

Green shallot(s)

2 individual, thinly sliced

Fresh lemon rind

1 tsp

Lemon juice

¼ cup(s), (60ml)

Shaved parmesan cheese

¼ cup(s), (20g)


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Cut each fennel in half. Remove fronds and reserve ¼ cup. Using a sharp knife, remove core from each bulb. Cut out centre from fennel to make a shell, leaving a 2cm border. Finely chop centre pieces. Place fennel halves on prepared tray and drizzle with half the oil. Bake for 15 minutes.
  2. Meanwhile, heat remaining oil in a medium non-stick frying pan over medium-high heat. Cook mince, breaking up any lumps, for 5 minutes or until browned. Add garlic and finely chopped fennel and cook, stirring, for 2 minutes. Add caraway seeds and shallot and cook, stirring, for 2 minutes. Stir in lemon rind, half the lemon juice and half the fennel fronds.
  3. Spoon mince mixture into fennel halves, pressing down gently. Bake for 5 minutes or until fennel bulb is tender. Sprinkle with parmesan, remaining lemon juice and fennel fronds.


SERVING SUGGESTION: Steamed baby carrots and baby beans, plus steamed brown rice.