- 6
4/5
(2 Votes)
Ingredients
- Serves 6-8
- 1 1⁄2 lb. 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
- 4 tbsp. unsalted butter, cubed
Preparation
Step 1
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.