Fennel Baked In Cream (Finocchio al Forno)
(adapted from here)
3 large fennel bulbs
3 medium sized onion
50 ml clear vegetable stock
50 ml white wine
200 ml heavy cream
salt and pepper
a couple of thin slices of semi-hard goat cheese
Cut fennel bulbs into halves, onions into quarters and place cut side up into a baking dish. Add wine and soup and bake in the oven on 200°C/390°F until fennel softens.
Remove from the oven and pour over mixture of cream, salt, pepper and nutmeg. Sprinkle with dill. Return into the oven and bake more until the cream thickens. Toss cheese on top of a still warm dish.