Baked Fennel with Parmesan

4.3
(95)

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.

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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 fennel bulbs

  • 1 tablespoon butter

  • ¾ cup half-and-half cream

  • ¾ cup creme fraiche

  • ¼ cup grated Parmesan cheese

Directions

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

300 Calories
27g Fat
12g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 300
% Daily Value *
Total Fat 27g 34%
Saturated Fat 17g 84%
Cholesterol 91mg 30%
Sodium 211mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 7g
Vitamin C 14mg 72%
Calcium 175mg 13%
Iron 1mg 5%
Potassium 552mg 12%

* 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.

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