Wednesday, July 21, 2010

Baked Fennel

• 2 fennel bulbs
• 1 tablespoon butter
• 3/4 cup half-and-half cream
• 3/4 cup creme fraiche
• 1/4 cup grated Parmesan cheese
1. Preheat the oven to 400 degrees F. Cut the base off of the fennel bulbs. Slice the fennel vertically (upright) into 1/4 inch thick slices.
2. Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
3. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

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