Fennel Al Forno Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Steps:

• Heat oven to 475 degrees F.
• Remove tough outer leaves from the fennel bulbs; halve bulbs lengthwise, then cut crosswise into 1/2 inch wedges.
• Combine fennel, milk, and 2 tablespoon butter in a 4 quart saucepan; cook over medium high heat, stirring occasionally, until just tender, about 30 to 45 minutes.
• Use a slotted spoon and transfer fennel to a 2 quart baking dish; pour 1 cup of the milk mixture over; add fennel seeds and season with salt and pepper.
• Sprinkle with Parmesan cheese, dot with remaining butter, and bake until golden brown and bubbly, about 20 minutes.
• Garnish with reserved fennel fronds.

Steps:

• Preheat oven to 425°F
• Remove the stalks and fronds from the fennel bulbs; slice in half lengthwise, then into 1/2 inch wedges.
• Combine sliced fennel with cream and 1 cup Parmesan; season with salt and pepper.
• Place mixture in a large baking dish and dot with butter.
• Cover with foil and bake 60 minutes.
• Remove foil and sprinkle with the remaining Parmesan cheese; return to oven and bake until tender, about 30 minutes more.