Reviewed: Oct. 12, 2009

This was my first attempt at cooking with fennel and what a great recipe to start with. I didn't have any creme fraiche so I added a little sour cream and it was still great!

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Monica

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Rosebud, Texas, USA

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Reviewed: Aug. 25, 2009

A little greasy, but no surprise there--looking at the ingredients tells you it will be. I only had one bulb of fennel so I too used an equal amount of potatoes--it turned out to be four thinly sliced potatoes since I have very small red ones. When I went to add the parmesan, I discovered I didn't have any, so I subbed seasoned boursin cheese for the topping. The cheese gave it an extra flair and flavor actually, so a happy accident. Bf doesn't like fennel so I only made this for myself and won't be making it much because of that, but I do like this. It is also a bit rich so definitely a very occasional, but rich side dish. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 4, 2009

I enjoy fennel but I wanted to try a new recipe. This was pretty good but I did add some dried onion and fresh black pepper. Creme fraiche was not available so I used greek yogurt. Maybe a little more parm next time. Thanks.

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RODANEE

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Reviewed: Aug. 1, 2009

Enjoyed with a rib eye steak and roasted cherry tomatoes. I liked it although I did reduce the ingredients a little, more parmesan less liquid.

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LucyLexulous

Cooking Level: Intermediate

Home Town: Pinner, Greater London, England, U.K.

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Reviewed: May 14, 2009

Great recipe, but it turns out we are not huge fennel fans. Actually my 5 year old daughter loved it. I'm going to try the same recipe but instead add another veggie.

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Courtney

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Reviewed: Mar. 11, 2009

Fantastic recipe. I was a little hesitant because I wasn't sure how the flavors and textures would balance (especially the curdling cream)--but it turned out delicious. I now always double this recipe because everyone loves it.

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Laura M.

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jan. 28, 2009

Don't be afraid of the taste of cooked fennel. This is wonderful and creamy. I've made this several times. it is a great side dish that is low in carbs.

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CookD

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Dec. 16, 2008

Mmmm, this was my first time cooking with fennel (I like it raw) and we all enjoyed this dish. Will definitely make again.

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Caryn

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

I didn't have enough fennel so I added a leek and some chopped fresh herbs: tarragon, parsley, and chives. I also used a mixture of vegan sour cream and cream cheese, with vegan parmesan and some herb bread crumbs on top. It was excellent, I will definitely make it again.

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syzygy

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Mar. 30, 2008

This was so easy and delicious! I added some chopped fresh garlic to the fennel while it was being sauteed. I also found it easier to core the fennel buy cutting the bulb in half first. Great side dish!

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YODAMAHODA

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 6, 2008

Excellent dish! Even my boyfriend, who doesn't like fennel, liked this. I added salt and pepper and sauted the fennel longer (maybe 10 min) than stated in the recipe. Also, the first time I made it, it curdled a bit, so the second time I omitted the half-and-half and doubled the creme fraiche (creme fraiche doesn't curdle very easily). That was perfect. This is economical enough because I make my own creme fraiche (recipe is on this site--it is easy but must be done a couple of days ahead).

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Doris

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

I serve this to guests (most of whom never had tried fennel in their lives) and it was well received. I followed the recipe exactly except I added a considerable amount of coarse kosher salt. I can't imagine how this would have tasted without it! Salt is a critical addition to this dish.

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SINISTRELLA

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Reviewed: 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 9, 2007

Not bad, not the greatest. We ate our portions but didn't finish off the dish. One tip I can offer is that it took a little longer that five minutes to saute the fennel until they weren't crunchy. Baking them helped but had to bake longer to ensure what we were after.

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OHCRIPE

Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: North Bend, Washington, USA

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Reviewed: Nov. 24, 2007

Delicious. I had to use sour cream and heavy whipping cream, they were all I had. Tasted like it was much harder to make than it was. I think I may try a smidge of nutmeg next time. I will make again and again. Wonderful!

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KJMUN12

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Twentynine Palms, California, USA

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Reviewed: Aug. 11, 2007

I love this recipe! I served this for a mixed crowd including kids and some picky adults and everybody raved about it. Will make again for sure. It had a fettucini alfredo taste without the carbs from the pasta.

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TRISHTORO

Cooking Level: Expert

Living In: Nutley, New Jersey, USA

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Reviewed: Aug. 3, 2007

I made this because I love raw fennel and was curious how cooked fennel would taste. I was pleasantly surprised at the flavoe-was kind of sweet and had great flavor! Simple recipe plus minimal ingredients equals success!

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italprincess75

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Reviewed: Jun. 6, 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.

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Lane

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Reviewed: 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.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Jan. 31, 2007

decent dish. you really need to cook this a long time for it to be tender. not nearly the best fennel dish i have used. very heavy. i served at a party and no one got seconds. my husband and i ate it for the rest of the week. i will not keep this recipe.

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Baked Fennel with Parmesan

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