Serves 6 to 8
2 Tbs canola oil
½ lb quartered and cored fennel bulbs (fronds removed)
1 cup lovage stalks, cut into ½" slices
1¼ cups yellow onion, chopped
¼ cup dry white wine
½ cup vegetable stock or canned vegetable broth
½ cup heavy cream or evaporated skim milk
½ cup grated Parmesan cheese
Preheat oven to 350°.
In an ovenproof pan, heat the oil over medium-high heat.
Add the fennel, lovage stalks, and onion and cook, stirring occasionally, about 8 minutes or until soft.
Add the lovage leaves and cook another 2 to 3 minutes, until they are wilted but still green.
Add the wine and stock or broth and bring to a boil.
Cover and bake for 1 hour, or until fennel is completely tender; then remove from the oven.
Increase oven temperature to 450°.
Drain off the excess liquid from the baked mixture.
Combine the cream or evaporated milk and cheese and pour over baked vegetables.
Return to the oven and bake for 15 minutes.
Oster, Maggie, Gilbertie, Sal. The Herbal Palate Cookbook: Pownal, VT: Storey Communications, 1996.