Fennel Baked in Milk

Name: Fennel Baked in Milk
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 cup grated Parmigiano-Reggiano; Kosher salt and freshly ground black pepper, to taste; 3 bulbs fennel, trimmed and cut into ½″ wedges; 4 tbsp. unsalted butter; 1 tsp. fennel seeds, crushed; 4 cups milk

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

During the colder months, you will find finocchio (fennel) stacked in markets across Italy. In this recipe, its licorice-like flavor mellows as it cooks, allowing the natural sweetness of the vegetable to play against the creaminess of the milk.

Ingredients

4 cups milk
4 tbsp. unsalted butter
3 bulbs <

Europe
Italy
Side dish
Gluten-free
Mediterranean
Vegetarian

Method

Heat oven to 475°F. Combine milk, 2 tbsp. butter, and fennel in a 4-qt. sau