Creamy Baked Fennel

1. 1

   Preheat oven to 450 degrees F.

2. 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. 3

   Uncover, cook, stirring frequently, until the water has evaporated, about 2 minutes.

4. 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. 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. 6

   Stir in cooked fennel strips and 1/4 cup Parmesan cheese.

7. 7

   Sprinkle top with remaining Parmesan cheese; bake until browned and bubbly, about 15 minutes.

8. 8

   Garnish with chopped fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.