•This is probably more of a fall/winter weather dish and should be posting ice cream and popsicles recipies but it’s June and 60° here in Washington so it’s a perfect day to make this dish. The fennel has been in calling my name from the fridge for a solid week now and what compliments this delicious veggie like cream and parmesan?
Pre heat oven to 400°. Remove the core and slice into planks-from top to bottom.
Cut the onions.
In a large skillet, melt the butter over med high heat.
Add the fennel, onion, thyme, salt and, pepper.
Saute until softened slightly, about 7-10 min. Add the garlic and red pepper flakes and cook a min more.
Sprinkle in the flour, stir and cook 1 min.
Slowly pour in the half and half, reduce heat to med heat up until bubbly.
Transfer everything into large cassarole dish that has been sprayed with cooking spray, and pop in the oven for 15 min.
Sprinkle with the grated cheese and put back into the oven for 5-10 min until the cheese in melted and bubbly. Sprinkle with some of the reserved fennel fronds and parsley.
Serve as a side with chicken, lamb or beef. Or for a light vegetarian lunch with a nice green salad and bread♥Enjoy