Creamy Baked Fennel

    45 minutes

    Fennel is a great accompaniment to many Italian dishes as it meshes very well with tomato flavours. Here it is simply baked with cream and creme fraiche.

    173 people made this

    Serves: 4 

    • 2 bulbs fennel
    • 1 tablespoon butter for frying
    • 3/4 cup (180ml) single cream
    • 3/4 cup (170g) creme fraiche or sour cream
    • 2 tablespoons of freshly grated Parmesan cheese

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

    1. Preheat the oven to 200 degrees C.
    2. Cut the base from the fennel bulbs, then cut a cone shape into the base to remove the core. You can see the core because it is whiter in colour than rest of the vegetable. This is optional, but helps the fennel cook faster. Slice the fennel vertically into 5mm 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 sour cream 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 when pierced with a fork.

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    Reviews in English (80)


    Altered ingredient amounts. I used evaporated milk to lower the fat content and added sliced potato to make it more of a main course meal. It still came out as a very interesting and delicious dish  -  25 May 2009


    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 flavour 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.  -  29 Sep 2008


    Used different ingredients. I made this using yoghurt instead of sour cream. I sorta guessed the other quantities but whatever I did it turned out really yummy. An impressive dish!  -  29 Sep 2008