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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Creamy, lemony, and cheesy. Ingredients:
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 |
Directions:
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.
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