Milk-Braised Fennel

The hardest part about making this recipe is waiting for it while it bubbles and browns in the oven. We like it with sea bass, pork chops, or a mild sausage, or even as a brunch side, lunch, or a light supper with a few thin slices of prosciutto.

Servings 4

Calories 371 kcal

Ingredients

4 tablespoons unsalted butter
4 small bulbs fennel stalks removed
2 shallots peeled and thinly sliced
1 teaspoon kosher salt
White pepper
1/4 teaspoon grated nutmeg
3 cups whole milk
¾ cup grated Parmesan cheese

Instructions

Preheat the oven to 425°F. Grease a 9 by13-inch baking dish with 1 tablespoon of butter.
Slice the fennel from top to root, into 1/2-inch-thick slices, and layer the slices, along with the shallots, in the baking dish, sprinkling 1/2 teaspoon of salt, a pinch of pepper, and the nutmeg between each layer, making two layers total. Dot the top with 2 tablespoons of butter, pour the milk over the fennel, and cover with foil. Bake for 30 minutes.
Remove the foil and continue to cook for another 30 to 40 minutes, until the fennel is very tender and the milk is thickened and almost absorbed. Sprinkle with the cheese, dot with the remaining tablespoon of butter, and return to the oven until browned and bubbly, another 20 minutes.

Nutrition Facts

Milk-Braised Fennel

Amount Per Serving

Calories 371 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 68mg23%

Sodium 1104mg48%

Potassium 1323mg38%

Carbohydrates 30g10%

Fiber 8g33%

Sugar 19g21%

Protein 15g30%

Vitamin A 1123IU22%

Vitamin C 29mg35%

Calcium 514mg51%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.