Reviewed: Jan. 15, 2011

I was part of a CSA & received a bunch of fennel but had no idea what to do with it. I made this recipe for a dinner night with friends and everyone was so impressed by how good it was. If I ever end up with that much fennel again I'd definitely make it again!

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Reviewer:

RAGDYANN422

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Nov. 9, 2010

I made this the another night, I used sour cream, since I didn't have creme fraiche. My husband loved it. I will fix again.

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Reviewer:

Cindy

Reviewed: Sep. 11, 2010

Omitted the creme fraiche. Delicious!

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Reviewer:

Peach822

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Aug. 11, 2010

I had never cooked fennel before and was looking for a recipe. Smothered in cheese, I guess nothing can be too terrible. This dish was ok - not great. Probably won't make again

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Reviewer:

Jenifer

Reviewed: Aug. 3, 2010

I just finished eating and felt compelled to make a review. I loved it! I didn't taste the 'licorice' but my husband said he could...he hates fennel and still loved it. I used sour cream instead of creme fraiche. I'd change one thing: mixed in some parmesan with the cream sauce not just a sprinkling on top. I sprinkled on a little salt and pepper after it was done. So good!

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Reviewer:

Alexandria

Cooking Level: Intermediate

Home Town: Tsawwassen, British Columbia, Canada

Living In: Delta, British Columbia, Canada

Reviewed: Jul. 12, 2010

I had no idea what to do with 2 fennel bulbs that came in a weekly veggie box I got. I'm happy to say this recipe was well received. Used heavy whipping cream instead of half-n-half and creme fraiche, also used a bit more cheese. Simple and delicious.

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Reviewer:

Traci Kawakami

Reviewed: Apr. 13, 2010

very good - next time saute fennel with garlic approx 5 minutes. Mix together cream and sour creme remove fennel let cool slightly then mix with the cream and sour cream mix together, top with parmesan cheese and bake

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Reviewer:

weaverized

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Marietta, Georgia, USA

Reviewed: Feb. 19, 2010

This was a great vegetable dish! I used milk in place of half-and-half and yogurt in place of the creme fraiche, mixing the milk and yogurt into a slurry before adding them to the pan, and it tasted great! I also added some pepper. Minced garlic might be a good addition too. Good stuff; my husband thought it was artichoke hearts in cream sauce at first - very mild flavor. Next time I would cut the fennel into smaller pieces to make it easier to eat.

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Reviewer:

kfcooke

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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Reviewer:

Monica

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Rosebud, Texas, USA

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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