Finocchio al Forno (Fennel Baked in Cream) | Saveur

Name: Finocchio al Forno (Fennel Baked in Cream) | Saveur
Ingredients: 1 1 ⁄ 2 lb. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into 1/2" wedges; 2 cups heavy cream; 1 1 ⁄ 2 cups finely grated Parmesan; Kosher salt and freshly ground black pepper, to taste; 4 tbsp. unsalted butter, cubed

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Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a...

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Ingredients

1 1⁄2 lb. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into 1/2" wedges
2 cups heavy cream
1 1⁄2 cups finely grated Parmesan
Kosher salt and freshly ground black pepper, to taste
4 tbsp. unsalted butter, cubed