Parmesan Fennel

Parmesan Fennel

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


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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