This recipe was shared by Farmer Emily herself! The recipe (and photo!) comes from Food and Journeys. Looks so good!
Roasted Fennel with Parmesan and Cream
Ingredients
- 1 tsp butter
- 1 kg fennel bulbs
- 2/3 cup half & half
- 1/3 cup parmesan
- 1 tbsp breadcrumbs
- salt & pepper to season
Instructions
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Preheat oven to 180°C (350°F).
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Prepare the fennel bulbs by getting rid of the hard, outer portions, including the stems. Rinse and cut into four or eight portions, depending on the size of the bulb.
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Use the butter to grease the baking dish. For this recipe, I used a 7-inch by 5-inch baking dish.
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Arrange the fennel in the baking dish, cutting them into smaller portions, if they do not fit.
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Season with salt and pepper.
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Pour half & half on the seasoned fennel bulbs.
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Add parmesan, distributing them evenly on top.
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Sprinkle with breadcrumbs.
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Place baking dish in the oven for 40 to 45 minutes, or until the top has browned a bit.
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Take baking dish out of the oven and set aside for 5 to 10 minutes. You can still see the cream bubbling on the sides of the dish during this time.
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Serve.
Recipe Notes
You can use either double (heavy) cream or light (half & half) cream, depending on how creamy you want the result to be.