BAKED FENNEL WITH ASIAGO CHEESE
Baked Fennel with Asiago Cheese
- Cooking Time: 25 minutes
- Servings: 4 Servings
- Preparation Time: 25 minutes
- 2 medium fennel bulbs, sliced to 1/4 inch thickness
- 1/4 cup flour
- 1/4 cup butter
- 1 cup cream
- 1/2 cup shredded Asiago cheese, split in half
- salt and pepper
Lay fennel slices in the bottom of a large saute pan. Fill with water until just covered. Bring to a boil over high heat, reduce and simmer covered until fennel is tender. Drain water and layer fennel in a medium casserole, set aside.
In the same pan, melt butter and add flour, stirring constantly over medium heat. When your roux is caramel colored, add cream and whisk quickly, cooking until bubbly and thick. Season with salt and pepper to taste, and stir in half cheese.
Pour sauce over fennel in casserole, sprinkle top with remaining cheese. Bake at 400 degrees for 20 minutes, or until sauce bubbles, and top is brown.
*Based on a recipe by Biba Caggiano