92 Ratings
  • 5 star values: 48
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 2

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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.

Nutrition Facts

300 calories; 26.9 g total fat; 91 mg cholesterol; 211 mg sodium. 12.3 g carbohydrates; 6.8 g protein; Full Nutrition


Reviews (65)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/20/2007
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.
(173)

Most helpful critical review

Rating: 1 stars
01/18/2011
Not quite sure what I did wrong. I used sour cream instead of creme fraiche as others had and baked as instructed. All the fats separated during baking and the end results look like curdled cheese. It didn't look or taste appetizing.
(7)
92 Ratings
  • 5 star values: 48
  • 4 star values: 27
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
02/20/2007
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.
(173)
Rating: 4 stars
06/06/2007
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.
(127)
Rating: 4 stars
04/10/2006
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!
(75)
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Rating: 3 stars
12/31/2007
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.
(55)
Rating: 4 stars
08/05/2005
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!
(39)
Rating: 5 stars
12/15/2006
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!
(24)
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Rating: 5 stars
03/09/2006
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.
(15)
Rating: 5 stars
04/22/2006
Delicious! We both ate two servings and I could have eaten another one!
(14)
Rating: 5 stars
03/02/2006
Loved this recipe. Very delicious tasting and pretty presentation. I definitely plan on serving this to guests.
(13)