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
- 1 tsp butter
- 1 kg fennel bulbs
- 2/3 cup half & half
- 1/3 cup parmesan
- 1 tbsp breadcrumbs
- salt & pepper to season
Preheat oven to 180°C (350°F).
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.
Use the butter to grease the baking dish. For this recipe, I used a 7-inch by 5-inch baking dish.
Arrange the fennel in the baking dish, cutting them into smaller portions, if they do not fit.
Season with salt and pepper.
Pour half & half on the seasoned fennel bulbs.
Add parmesan, distributing them evenly on top.
Sprinkle with breadcrumbs.
Place baking dish in the oven for 40 to 45 minutes, or until the top has browned a bit.
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.
You can use either double (heavy) cream or light (half & half) cream, depending on how creamy you want the result to be.