This recipe comes to you via Saveur. It's so not like the usual things I cook and yet I must admit it was really good. I love fennel and this dish is silky and creamy and good. The licorice flavor of the fennel is tempered and yet you can taste it clearly without it overpowering the dish. Those Italians sure know what they are doing.
INGREDIENTS
3 medium bulbs fennel, fronds reserved
4 cups milk
4 tbsp. unsalted butter
1 tsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper, to taste
1 cup freshly grated Parmesan
INSTRUCTIONS
1. Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2" wedges. Combine fennel, milk, and 2 tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper.
2. Using a slotted spoon, transfer fennel to a 2-quart oval baking dish; pour 1 cup of the milk mixture over fennel. Sprinkle with Parmesan, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes. Serve fennel garnished with some of the fronds.
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