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Baked Fennel with Parmesan
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Creamy baked fennel with creme fraiche and Parmesan cheese, perfect with Italian tomato dishes.
Ingredients:
  • 2 fennel bulbs
  • 1 tablespoon butter
  • 0.75 cup half-and-half cream
  • 0.75 cup creme fraiche
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Trim the base of the fennel bulbs and cut out the cone-shaped core. Optionally, this will help the fennel cook faster. Slice the fennel vertically into 1/4 inch thick slices.
  • First, melt the butter in a large skillet over medium heat until it becomes smooth and fragrant. Toss in the fennel and sauté for 5 minutes until it softens and caramelizes slightly. Then, mix in the half-and-half and creme fraiche until the sauce is creamy and well combined. Pour the mixture into a shallow baking dish and generously sprinkle Parmesan cheese on top for a delicious finishing touch.
  • Bake in a preheated oven for 30 minutes, or until the top is beautifully golden brown and the fennel is tender enough to be pierced with a fork.

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