I adore fennel. The licorice-y, subtle flavor just gets me going. It’s a beautiful addition to most savory profiles. Thank god, because I’ve had a surplus of it in my CSA for the last 2 months. Here’s an insanely easy, ridiculously impressive, and obscenely delicious recipe. Serve it as a side dish with some organic lamb, and you’ll die happy.
Fennel in Cream
2 – 3 bulbs of fennel, stalks removed, cut into quarters
2 cups heavy cream (bonus points for using a local dairy!)
1.5 cups grated parmesan (don’t even look at the stuff that comes dehydrated in a can)
1/2 stick unsalted butter, cubed
Salt and Pepper to taste
Preheat oven to 425 degrees. Toss together cream, 1 cup parmesan, fennel, and salt and pepper. Transfer to a baking dish (again, as always, love my le creuset), and cover. Foil if you don’t have an awesome teal le creuset, the cover if you do. Bake for 60 minutes. Remove cover, toss the rest of the parmesan over the top, and bake for another 30. Serve hot.
Whoever you’re cooking for now thinks you’re ascending to godhood.