Creamy Baked Fennel

• 2 large fennel bulbs, cored and cut into strips
• 2 tablespoons fennel leaves, coarsely chopped (fronds)
• salt & freshly ground black pepper
• 1 cup heavy cream
• 1 teaspoon fennel seed
• 1 teaspoon fresh lemon zest, grated
• 1 cup parmesan cheese, grated

1. Preheat oven to 450 degrees F.
2. In a large skillet, boil 3/4 cup water, seasoned with salt and pepper; add fennel, cover, and cook until softened, about 5 minutes.
3. Uncover, cook, stirring frequently, until the water has evaporated, about 2 minutes.
4. Meanwhile, in a saucepan, bring the cream to a boil over medium high heat; reduce to about 2/3 cups, about 3 minutes.
5. Remove from heat and add fennel seeds and lemon zest; allow to steep for about 3 minutes, then strain into a 2 quart baking dish.
6. Stir in cooked fennel strips and 1/4 cup Parmesan cheese.
7. Sprinkle top with remaining Parmesan cheese; bake until browned and bubbly, about 15 minutes.
8. Garnish with chopped fennel fronds.

fennel bulbs, fennel, salt, heavy cream, fennel seed, lemon zest, parmesan cheese

Taken from www.food.com/recipe/creamy-baked-fennel-404394 (may not work)