Monday, May 16, 2011

Fennel Baked in Cream

1 1⁄2 lbs. fennel (about 2 large bulbs), stalks removed,
halved lengthwise, and cut into 1⁄2" wedges
2 cups heavy cream
1 1⁄2 cups finely grated Parmesan

Kosher salt and freshly ground black pepper,

to taste
2 tbsp. unsalted butter, cubed

Heat oven to 425°. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper. Transfer to a 3-qt. baking dish; dot with butter.

Cover dish with foil; bake for 60 minutes.Uncover baking dish; sprinkle with remaining Parmesan. Bake until fennel is tender, about 30 minutes. Serves 6-8.

Source: Saveur
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