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.
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