Baked Fennel

If you put this on a buffet table it will be the first thing to go

Don’t dismiss this recipe because you see the words “heavy cream.” Believe me, if you put this out on a buffet dinner, it will be the first thing to go. Use small baking dishes if you want a more formal presentation so that each individual’s serving is baked in its own dish.

Ingredients

• 1 1/2 lbs. fennel (about 2 large bulbs), stalks removed, halved lengthwise and cut into 1/2” wedges

• 1 1/2 cups heavy cream

• 1 cup finely grated Parmesan cheese

• salt and pepper, to taste

• 4 tablespoons unsalted butter, cubed

Instructions

Heat oven to 425 degrees.

In a bowl, toss together fennel, cream, and 1/4 cup Parmesan cheese; season with salt and pepper.

Transfer to a 3-qt. baking dish (or individual serving baking dishes); dot with butter. Cover dish with foil; bake for 60 minutes.

Uncover baking dish, sprinkle with remaining Parmesan cheese. Bake until fennel is tender, about 30 minutes.