BAKED FENNEL WITH PARMESAN
A very simple but totally delicious dish. Fennel is baked with cream, creme fraiche and parmesan cheese. An ideal accompaniment to many tomato based italian dishes as the creaminess balances nicely with the tomato.
Provided by RUPERTLSSMITH
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). 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 1/4 inch thick slices.
- Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half 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.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 12.3 g, Cholesterol 91 mg, Fat 26.9 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 16.8 g, Sodium 210.7 mg, Sugar 1.8 g
ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
FENNEL WITH CHEESE
Provided by Marian Burros
Categories side dish
Time 40m
Yield 6 - 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Trim fennel and quarter.
- Cook in boiling water about 15 minutes, just until tender.
- Drain and turn into shallow baking dish which has been buttered with two tablespoons of the butter. Dot with remaining butter and sprinkle with cheese and pepper.
- Bake for about 20 minutes, or until cheese is golden.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 159 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED FENNEL WITH GORGONZOLA CHEESE
This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple. Originally submitted to ThanksgivingRecipe.com.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 5
Steps:
- Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
- Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
- Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
- Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
- Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 10.3 g, Cholesterol 10.6 mg, Fat 4.7 g, Fiber 3.7 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 437.7 mg, Sugar 0.5 g
BAKED FENNEL
This is a light, tasty way to cook fennel. It is tender, with a crunchy outer texture and just a hint of the fennel flavor. This is a great vegetable side dish with grilled or roasted meats.
Provided by Dancer
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees.
- Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
- Set the feathery leaves aside to garnish the completed dish.
- Place in a saucepan and cover with milk.
- Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
- Remove the fennel and pat dry.
- Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
- Bake for about 20 minutes.
- Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
- This dish is great hot or at room temperature.
- Use the discarded feathery fronds to garnish, and serve.
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ITALIAN PARMESAN BAKED FENNEL RECIPE - AN ITALIAN IN MY …
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5/5 (8)Total Time 30 minsCategory Side DishCalories 58 per serving
- Clean the fennel by cutting off the stalks, then cut the bulb in half lengthwise. Remove the hard core in the middle, then cut thin slices.
- Line the slices in the prepared baking pan and sprinkle with the parmesan mixture. Drizzle with a tablespoon or two of olive oil and bake for approximately 20 minutes or until the fennel is tender. Serve immediately. Enjoy!
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