Creamy Baked Fennel

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 large fennel bulbs, cored and cut into strips
• 2 tablespoons fennel leaves, coarsely chopped (fronds)
• salt & freshly ground black pepper
• 1 cup heavy cream
• 1 teaspoon fennel seed
• 1 teaspoon fresh lemon zest, grated
• 1 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 450 degrees f.
• 2 in a large skillet, boil 3/4 cup water, seasoned with salt and pepper; add fennel, cover, and cook until softened, about 5 minutes.
• 3 uncover, cook, stirring frequently, until the water has evaporated, about 2 minutes.
• 4 meanwhile, in a saucepan, bring the cream to a boil over medium high heat; reduce to about 2/3 cups, about 3 minutes.
• 5 remove from heat and add fennel seeds and lemon zest; allow to steep for about 3 minutes, then strain into a 2 quart baking dish.
• 6 stir in cooked fennel strips and 1/4 cup parmesan cheese.
• 7 sprinkle top with remaining parmesan cheese; bake until browned and bubbly, about 15 minutes.
• 8 garnish with chopped fennel fronds.