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My review
Baked Fennel with Parmesan
RUPERTLSSMITH
"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
45 m servings 300 calsOriginal recipe yields 4 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 300 calories; 26.9 g fat; 12.3 g carbohydrates; 6.8 g protein; 91 mg cholesterol; 211 mg sodium. Full nutrition
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Reviews
Read all reviews 6491 Ratings
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Most helpful positive review
2/19/2007
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 i...
Most helpful critical review
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 f...
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Newest
2/19/2007
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 i...
6/6/2007
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 ...
4/10/2006
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. O...
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 f...
8/5/2005
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. ...
10/24/2006
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 fra...
3/9/2006
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.
4/22/2006
Delicious! We both ate two servings and I could have eaten another one!
3/2/2006
Loved this recipe. Very delicious tasting and pretty presentation. I definitely plan on serving this to guests.