Fennel Baked in Cream
User Reviews
5
Fennel Baked in Cream
Description
This recipe uses halved and sliced fennel bulbs tossed with heavy cream and a portion of grated Parmigiano-Reggiano cheese. Seasoned with salt and pepper, the mixture is transferred to a baking dish, dotted with butter, and baked covered initially to allow the fennel to cook tender while infused with creaminess.
After one hour, the dish is uncovered and sprinkled with remaining cheese, then baked further to develop a browned, flavorful crust. The creamy liquid and cheese meld with the natural sweetness and slight anise flavor of fennel, producing a rich, tender preparation.
The dish is served hot and works well as an elegant side with rich meats or as a comforting vegetable dish on its own. It can be prepared ahead and refrigerated before baking, offering convenience without sacrificing flavor or texture. Butter amount may be adjusted to desired richness.
Ingredients
- 1 1/2 pounds (about 2 large bulbs) fennel stalks removed, halved lengthwise, and cut into 1/2-inch (12-mm) wide wedges
- 2 cups heavy cream
- 1 1/2 cups Parmigiano-Reggiano cheese finely grated
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 to 4 tablespoons butter cut into small chunks, unsalted
Instructions
- Preheat the oven to 425°F (218°C).
- In a bowl, toss together the fennel, cream, and 1 cup cheese. Season with salt and pepper.
- Transfer to a 3-quart baking dish and dot with as much or as little of the butter as you wish, depending on how rich a dish you prefer. (You can assemble the ingredients in the baking dish and refrigerate for up to 24 hours if you need to get the prep work done ahead of time.)
- Cover the dish with foil and bake for 1 hour.
- Uncover the baking dish and sprinkle with the remaining cheese. Continue baking, uncovered, until the fennel is tender and the surface is well browned, about 30 minutes. Serve immediately.
Notes
- The dish can be assembled and refrigerated for up to 24 hours before baking.
- Adjust butter quantity to control how rich the final dish tastes.
- Use freshly grated Parmigiano-Reggiano for best flavor and browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 660kcal | 33% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 60g | 92% |
| Saturated Fat | 37g | 185% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 735mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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