1 bulb fennel, cut into 8 wedges

1/4 cup (60 ml) chicken broth

2 tbsp (28 g) butter

1 tbsp chopped fennel fronds

1 pinch freshly grated nutmeg

Salt and pepper

Preheat the grill, setting the burners to medium.

Place the fennel wedges, broth and butter in the middle of a large sheet of heavy-duty aluminum foil. Season with salt and pepper. Fold and tightly close the papillote.

Place the papillote on the grill, close the lid and cook for about 20 minutes, or until the fennel is tender.

Open the papillote and sprinkle with fennel fronds and nutmeg.

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