Oh, I just LOVE fennel! I have never had it in cream sauce, but I bet that would be awesome. I actually bought fennel today, and I can share the recipe I am using it in. It is a Barefoot Contessa recipe, from her new book called "Back to Basics". I will be serving this with another of Ina Garten's recipes, Easy Sole Meuniere, which is a simple but great lemony fish dish.
Oven-Roasted Vegetables
2 small fennel bulbs, tops removed
1 lb fingerling, or small potatoes
1/3 C olive oil
Kosher salt and freshly ground black pepper
1 lb French string beans, trimmed
1 bunch thin asparagus, ends removed, cut diagonally into 3" pieces
1/4 C freshly grated parmesan cheese
Preheat oven to 425 degrees.
Cut the fennel bulbs into 6 wedges each, cutting through the core to keep wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 tsp salt and 1 tsp pepper. Toss with your hands.
Roast the vegetables for 25-30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 to 15 minutes until the green vegetables are tender. Sprinkle on the parmesan cheese and roast for another minute or two until the cheese melts.
Sprinkle with more salt and pepper, to taste, and serve hot.
