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Roasted fennel

From Northeast Georgia Locally Grown

<p>amazingly simple dish, made with fresh fennel it has a sweet, subtle flavor and beautiful cream and brown color. Make sure to use very fresh fennel that is not too big in thickness. The ones I use are about 1/2 inch to 3/4 inch thick.</p>
Source: Sylvan Falls Mill (Entered by Linda and Mike Johnson)
Serves: 2 - 4

2-4 fennel bulbs
1/2 cup heavy cream or 1/2 and 1/2
1/2 cup sour cream
1/4 tsp salt
1/4 tsp tsp pepper
1/4 cup grated parmesan cheese
1 tbs butter or olive oil

Step by Step Instructions
  1. clean fennel and remove the bottom root and the tops, lay flat and cut the bulbs horizontally so they are 1/4-1/2 inch thick and 2-4 inches wide and 2-6 inches long
  2. heat a skillet and add the butter or oil, then add the fennel and brown lightly on both sides
  3. in a small mixing bowl combine the cream, sour cream, salt, and pepper.
  4. place the fennel in a shallow baking dish with the outer edge down and pour the cream mixture over the fennel. Sprinkle the cheese over the fennel.
  5. Place in a preheated 400 degree oven for 35-45 minutes until the fennel is softened and the cheese / cream is golden brown
  6. plate the fennel (two slices per plate) and drizzle the cream mixture around the bulbs. Garnish with a sprinkle of parmesan.