About this recipe:A very simple but totally delicious vegetarian dish. Fennel is baked with cream, creme fraiche and Parmesan cheese. It's so simple and if you've never tried fennel before - be prepared to be delighted. This is an ideal accompaniment to many tomato based Italian dishes as the creaminess balances nicely with the tomato.
2 bulbs of fennel
1 tablespoon butter for frying
175ml (6 fl oz) single cream
175ml (6 fl oz) creme fraiche
2 tablespoons of freshly grated Parmesan cheese
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to about 200 degrees C /gas mark 6.
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.
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.
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.