FENNEL GRATIN

If you’ve never tried fennel, now is the time. Since discovering it years ago, it’s become my favorite vegetable next to artichokes. I posted this recipe on my original web site. It was a hit. If you like garlic, add more. I usually do. This recipe serves four, but can be easily doubled.

2 bulbs fennel, trimmed and halved lengthwise

2 Tablespoons butter, cubed

2 cloves of garlic, peeled and halved

Coarse salt and freshly ground pepper<br/>

1 1/2 cups hot chicken broth

2 Tablespoons heavy cream (I used lots more — you may even go for broke and substitute creme fraiche or sour cream)

Freshly ground nutmeg

1/4 cup (or more) freshly grated Parmesan

Preheat oven to 350 ° F and arrange fennel in baking dish, scattering butter and garlic around fennel.

Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 1/2 hours.

Preheat broiler. Spoon cream over fennel, sprinkle with nutmeg, then with Parmesan. Broil until golden, about 1 minute.