Description
A flavorful dish featuring roasted fennel topped with a creamy sauce and garnished with walnuts and cranberries.
Ingredients
Scale
- 3 large fennel bulbs
- 1/4 cup extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small shallot (minced)
- 1 clove garlic (minced)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1/2 cup walnuts (chopped coarsely)
- 2 tablespoons dried cranberries
- 2 green onions (thinly sliced)
Instructions
- Preheat oven to 400°F. Halve fennel bulbs, season with oil, salt, and pepper, and roast cut-side down for 35-45 minutes until tender and browned.
- Toast chopped walnuts in a dry skillet over medium-low heat until fragrant and golden; set aside.
- Melt butter in a saucepan, sauté minced shallot until soft, then add garlic and cook for 30 seconds.
- Add heavy cream, milk, and Parmesan; simmer gently for 5-7 minutes until thickened and smooth.
- Arrange roasted fennel on a platter, pour sauce over top, and garnish with walnuts, cranberries, and green onions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 5
- Cholesterol: 40
Keywords: Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat sauce gently with a splash of milk. Do not freeze.