2 large fennel bulbs, cored and cut into strips, plus 2 T. coarsely chopped fennel fronds

1 C. heavy cream

1 tsp. fennel seeds

1 tsp. grated lemon peel

1 C. grated parmesan cheese

 

Preheat the oven to 450 degrees . In a large nonstick skillet, bring 3/4 C. water to a boil with 3/4 tsp. salt and 1/4 tsp. pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes. Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 C., about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes; strain into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/4 C. parmesan. Sprinkle with the remaining 3/4 C. parmesan and bake until browned and bubbly, about 15 minutes. Sprinkle with the fennel fronds.

 

 

Yield:

Calories:

Fat:

Fiber: