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READY IN 45 mins

Baked Fennel with Parmesan

Read Reviews (47)

"A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato." — RUPERTLSSMITH

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half cream

3/4 cup creme fraiche
1/4 cup grated Parmesan cheese

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Directions

Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. You can see the core because it is whiter than the surrounding green. This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender enough to pierce with a fork.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 19, 2007

I was afraid to try this recipe, since I've never had fennel, and always assumed I wouldn't care for it, since I *hate* the flavor of licorice. But after reading the reviews, I decided to give it a shot. Even as I was preparing it, I was skeptical, smelling the strong licorice scent coming from the fennel bulbs as I chopped them. I shouldn't have doubted the allrecipes reviewers so much! The finished product was sweet and almost nutty, creamy and delicious, and didn't taste even the tiniest bit like licorice. A perfect side dish, and a whole new veggie to add to the repetoire! Thanks so much for changing my mind. Also, thanks for the prep instructions for fennel-novices like me - made it easy to work with like I'd done it a million times.

—cowgirll

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Most Helpful Critical Review

Dec 31, 2007

Love fennel, both raw and cooked, and like it baked with Parmesan too. I won't be making this particular fennel recipe again, however, as it just was nothing special at all except for it being fennel in a lot of cream. Boring dish.

—naples34102

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67 Ratings

Jun 06, 2007

This is a great fennel dish but as usual I put my own touches to it. Only one fennel bulb so I sliced a few small red potatoes into it and added a small sliced onion. Used sour cream instead of creme fraiche and salt and fresh groung black pepper . DELISH!! Everyone raved and had seconds.

—Lane

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Apr 10, 2006

I was very skeptical about making this - I don't much care for fennel's licorice taste - but this turned out pretty good. The fennel flavor was very mild, and complimented the Parmesan nicely. Oh, I used sour cream instead of creme fraiche. Thanks!

—Caroline C

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Aug 05, 2005

I made this using yogurt instead of creme fraiche as creme fraiche is hard to find in Aussie supermarkets. I sorta guessed the other quantities but whatever I did it turned out really yummy. An impressive dish!

—CRAZYCROK

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Dec 15, 2006

This dish was really great! I was nervous because I don't like the taste of raw fennel, but when cooked it loses that harsh licorice flavor and tastes wonderful. I did add one cup of creme fraiche and I know I added about a 1/2 cup of cheese. I have also used sour cream instead of creme fraiche and it works just as well. Great dish, I'm really glad I tried it!

—pammy74

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Mar 09, 2006

What a nice surprise this dish is, simple and delicious and a great way to use this overlooked vegetable. Can't wait to serve it at my next dinner.

—cookin

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Apr 22, 2006

Delicious! We both ate two servings and I could have eaten another one!

—SunFlower

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Nutrition

Calories
300 kcal
15%

Carbohydrates
12.3 g
4%

Cholesterol
91 mg
30%

Fat
26.9 g
41%

Fiber
3.6 g
15%

Protein
6.8 g
14%

Sodium
211 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Fennel with Parmesan

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 300
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
** Saturated Fat 16.8g 84 %
Cholesterol 91mg 30 %
Sodium 211mg 8 %
** Potassium 552mg 15 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 3.6g 15 %
Protein 6.8g 14 %
Sugars 1.8g
** Vitamin A 9 %
** Vitamin C 24 %
** Calcium 22 %
** Iron 9 %
** Thiamin 3 %
** Niacin 12 %
** Vitamin B6 5 %
** Magnesium 10 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.