Parmesan Fennel

    45 mins

    Saunf bulbs drizzled with cream and parmesan, then baked. Great with any tomato-y pasta dish.

    96 people made this

    Serves: 4 

    • 2 bulbs ofsaunf (fennel)
    • 1 tablespoon butter for frying
    • 175ml cream
    • 175ml creme fraiche
    • 2 tablespoons of freshly grated Parmesan cheese

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to about 200 degrees C.
    2. 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 5mm/1/4 inch thick slices.
    3. Melt the butter in a large frying pan over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the cream and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
    4. 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.

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    Reviews and Ratings
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    Reviews in English (77)


    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.  -  19 Feb 2007  (Review from Allrecipes US | Canada)


    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.  -  06 Jun 2007  (Review from Allrecipes US | Canada)


    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!  -  10 Apr 2006  (Review from Allrecipes US | Canada)