Finocchio al Forno (Fennel Baked in Cream)

By lorik

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

Details

Servings 6
Adapted from saveur.com

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.