Baked Fennel With Parmesan Recipes

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ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil, plus more for the baking dish
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
1/2 cup freshly grated parmesan cheese
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
  • Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.

FENNEL GRATIN



Fennel gratin image

Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

Provided by Good Food team

Categories     Dinner, Side dish, Supper, Vegetable

Time 30m

Number Of Ingredients 5

4 large fennel bulbs
pinch grated nutmeg
1 garlic clove , crushed
200ml double cream
50g parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.

Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

BAKED FENNEL WITH PARMESAN AND THYME



Baked Fennel with Parmesan and Thyme image

Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 fennel bulbs
1 tablespoon softened butter
Coarse salt and ground pepper
1/3 cup grated Parmesan
4 sprigs thyme

Steps:

  • Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g

BAKED FENNEL WITH PARMESAN



Baked Fennel With Parmesan image

Steamed or just boiled fennel is a bit limp and has little appeal but when you finish it in the oven with a stock that has flavour and good quality Parmesan cheese it is really good. Do not over cook when you put it in the boiling water Recipe Instructions amended 28 Jan 08

Provided by Bergy

Categories     Lunch/Snacks

Time 43m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs fennel, trimmed and cut in half
3 tablespoons butter (margarine will do)
salt & pepper
1/2 cup chicken stock (or use vegetable stock)
1/2 cup parmesan cheese, grated

Steps:

  • Trim off the fronds and outer hollow stalks so you are left with the fennel bulb, trim off the hard bottom and cut each bulb in half Heat oven to 400F and bring a pot of water to boil, salt it.
  • Place the halved fennel bulbs into the boiling water and cook 3 minutes, the fennel must still be crisp.
  • Do not overcook.
  • Remove and plunge into icy water to stop the cooking and drain.
  • Slice the fennel thinly.
  • Grease a baking dish with some of the butter place the fennel into the dish, sprinkle with salt& pepper and pour in the stock. bake uncovered for 10 minutes in 400°F.
  • After baking 10 minutes top the fennel with the remaining butter and sprinkle generously with Parmesan cheese. Continue baking for approx 15 minutes.
  • The stock should be evaporated and the cheese golden.
  • For Vegetarian use vegetable stock.

Nutrition Facts : Calories 193.8, Fat 12.9, SaturatedFat 7.7, Cholesterol 34.8, Sodium 383.9, Carbohydrate 14, Fiber 5.3, Sugar 0.6, Protein 7.8

BAKED FENNEL WITH PARMESAN



Baked Fennel with Parmesan image

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

2 fennel bulbs
1 tablespoon butter
¾ cup half-and-half cream
¾ cup creme fraiche
¼ cup grated Parmesan cheese

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



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

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.

BAKED FENNEL WITH PARMESAN AND THYME



Baked Fennel with Parmesan and Thyme image

Yield serves 6

Number Of Ingredients 5

3 fennel bulbs, trimmed and split lengthwise
1 tablespoon unsalted butter, room temperature, plus more for dish
Coarse salt and ground pepper
1/3 cup grated Parmesan cheese
4 sprigs thyme

Steps:

  • Preheat oven to 450°F. Bring a medium pot of water to a boil, and cook fennel until tender, about 15 minutes. Transfer fennel, cut side down, to paper towels and let drain 5 minutes.
  • Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon butter. Season with salt and pepper and sprinkle evenly with Parmesan and thyme. Bake until cheese is golden brown, about 20 minutes. Serve warm.
  • (Per Serving)
  • Calories: 89
  • Fat: 5.3g (3.2g Saturated Fat)
  • Protein: 3.2g
  • Carbohydrates: 8.8g
  • Fiber: 3.7g

BAKED FENNEL WITH PARMESAN



Baked Fennel With Parmesan image

I found this recipe on Allrecipes and have posted it here for quick reference. The fennel has a nice mellow taste and the parmesan cream sauce is divine. It is the perfect veggie to take to a potluck because it stays hot during transit.

Provided by trishypie

Categories     Vegetable

Time 40m

Yield 1/2 fennel, 4 serving(s)

Number Of Ingredients 6

2 fennel bulbs
1 tablespoon butter
3/4 cup half-and-half
3/4 cup sour cream
1/2 teaspoon salt
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 400 degrees.
  • Remove 'fingers' and 'hair' from the fennel bulb and cut off the base. Cut the fennel bulbs in half and cut out the core out of the bottom. You will see the core as it is whiter and in a 'V' shape at the base of the bulb. Slice the fennel in quarters vertically.
  • Melt the butter in a large skillet and fry the fennel for about 5 minutes. Stir in the half and half, sour cream and salt until nicely combined.
  • Transfer to an ungreased shallow baking dish and sprinkle with parmesan cheese.
  • Bake for 30 minutes or until fennel is tender and can be pierced with a fork. Enjoy!

Nutrition Facts : Calories 239.9, Fat 19.2, SaturatedFat 11.8, Cholesterol 48.9, Sodium 509, Carbohydrate 12.6, Fiber 3.6, Sugar 0.2, Protein 6.6

FENNEL BAKED WITH TOMATOES AND PARMESAN



Fennel Baked With Tomatoes and Parmesan image

Provided by Moira Hodgson

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 heads fennel
1/2 cup extra-virgin olive oil
1 clove garlic, minced (green part removed)
2 cups canned Italian tomatoes, chopped, with their juice
Coarse salt and freshly ground pepper to taste
1/2 cup dry bread crumbs, preferably homemade
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Blanch the fennel bulbs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add the garlic and the fennel and cook over medium heat until the bulbs start to turn golden.
  • Add the tomatoes, salt and pepper. Cook over low heat for five minutes.
  • Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 9 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 849 milligrams, Sugar 12 grams

FENNEL WITH GARLIC, OIL AND PARMESAN



Fennel With Garlic, Oil and Parmesan image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 10m

Yield Twelve servings

Number Of Ingredients 5

1 cup olive oil
4 large cloves garlic, peeled and thinly sliced
1 1/2 teaspoons kosher salt
6 small bulbs fennel, trimmed and thinly sliced
6 ounces Parmesan cheese, shaved

Steps:

  • Heat 2 tablespoons of the oil in a medium saucepan over low heat. Add the garlic and cook, stirring constantly, for 1 minute. Add the remaining oil. Cook for 1 minute. Stir in the salt. Strain the oil into a fondue pot and keep hot.
  • Arrange the fennel on a platter. Let guests dip the fennel slices into the hot garlic oil. Serve with the shaved Parmesan and tomato-cumin bread (see recipe), crackers or any crudite.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 283 milligrams, Sugar 4 grams

PARMESAN-ROASTED FENNEL



Parmesan-Roasted Fennel image

Fennel is tossed with olive oil, salt, pepper, and Parmesan cheese and roasted for a delicious veggie side dish.

Provided by Marcia

Time 30m

Yield 4

Number Of Ingredients 4

2 medium fennel bulbs
2 tablespoons grated Parmesan cheese
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
  • Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  • Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 8.6 g, Cholesterol 2.2 mg, Fat 4.3 g, Fiber 3.6 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 99.1 mg, Sugar 0.2 g

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