Fennel Parmesan

Yield: Makes 6 servings

Ingredients

• 2 large bulbs fennel
• 2 cups water
• 3 tablespoons chicken bouillon granules
• 3 tablespoons unsalted buter or margarine
• 1/2 cup bread crumbs
• 1 teaspoon dried oregano
• pinch freshly groud black pepper
• 3 tablespoons grated Parmesan cheese
• 1/2 cup light cream or milk
• 3 tablespoons corn starch
• pinch paprika
• 1/4 cup dry white wine

Preparing

Preheat the oven to 350 F. Trim the fennel stalks and discard. Reserve the leaves for garnish. Cut a thin slice from the fennel base, cut each fennel into quarters lengthwise.

In a medium-sized saucepan, mix the water and chicked bouillon granules. Bring to a boil, add the fennel, cover, and simmer 10 minutes.

In a skillet, melt the butter or margarine, add the bread crumbs, oregano, and pepper, and stir until the bread crumbs are browned. Add the cheese, stir, and put aside.

Drain the fennel, reserving 1/2 cup of the liquid, and place in a baking dish. In a medium-sized saucepan, combine the reserved liquid, cream, cornstarch, and paprika. Cook and stir until thickened and bubbly, then cook 2 minutes longer. Stir in the wine and spoon over the fennel. Top with the toasted crumbs. Bake for 15 minutes. Garnish with fennel leaves.

Additional Resources

Other recipes from Produce Pete.