cookware
- large mixing bowl
- baking dish
- foil
- fine cheese grater
- salad hands
We usually make this dish around the time we make make GQ's sazerac-cured salmon so that we can make full use of all the fennel pieces.
1 | Preheat the oven to 425°F. |
2 | Toss the fennel, cream, and 1 cup of Parmesan in a mixing bowl. Season with salt and pepper to taste. |
3 | Transfer to a baking dish. Dot with butter. Cover the baking dish in foil and bake for 60 minutes. |
4 | Uncover the baking dish then sprinkle on the remaining Parmesan. Bake until the fennel is tender, about 30 minutes. |
source: Gabrielle Hamilton