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Creamy Baked Fennel


I have always loved fennel and the licorice taste that lingers around while eating it. Funny thing, I despise eating black licorice, I mean I almost gag at just the thought of it. But I love fennel in the worst way.  Especially in soups.  I truly think it is one of those spot on flavors that I just REALLY LIKE.  Most people probably like it, or they don’t. I can see it being one of those cut and dry type tastes.

Anyway, baked fennel sounded good, and creamy baked fennel mixed with Parmesan sounded even better.  It’s a great winter side dish and it went well with pork tenderloin. I think it would also be nice with baked ham or seafood. Oh heck it would be good with anything. It has a clean, rich taste, if that even makes sense. I guess if you’ve never had fennel that would not make sense…but to me, it does.

Overall, I’ll make it again, when I find myself with some extra fennel bulbs.  Which is often.

Ciao!  (I always wanted to say that.)


Core and cut fennel bulbs into strips. Reserve some of the fennel fronds for garnish.


In a large nonstick skillet, bring 3/4 cup water to a boil with 3/4 teaspoon salt and 1/4 teaspoon pepper.  Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes.


Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 cup, about 3 minutes.  Add the fennel seeds and lemon peel, cover and let steep for 3 minutes.


Strain cream mixture into a shallow 2-quart baking dish.


Stir in the cooked fennel bulb strips and 1/2 cup Parmesan cheese. Sprinkle with the remaining 3/4 Parmesan cheese and bake at 450 degrees until brown and bubbly, about 15 to 20 minutes.


Sprinkle with fennel fronds for garnish.

Print Recipe

Creamy Baked Fennel

Recipe from: Cathy Pollak | Serves: 4-6

Ingredients

  • salt and pepper
  • 2 large or 3 small fennel bulbs, cored and cut into strips, plus 2 Tablespoons coarsely chopped fennel fronds
  • 1 cup heavy cream
  • 1 teaspoon fennel seeds
  • 1 teaspoon lemon zest
  • 1-1/4 cups grated Parmesan cheese

Directions

  • Core and cut fennel bulbs into strips. Reserve some of the fennel fronds for garnish.
  • In a large nonstick skillet, bring 3/4 cup water to a boil with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add the fennel bulb strips, cover and cook until softened, about 5 minutes. Uncover and cook, stirring frequently, until the water has evaporated, about 2 minutes.
  • Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat; cook until reduced to about 2/3 cup, about 3 minutes. Add the fennel seeds and lemon peel, cover and let steep for 3 minutes. Strain cream mixture into a shallow 2-quart baking dish. Stir in the cooked fennel bulb strips and 1/2 cup Parmesan cheese. Sprinkle with the remaining 3/4 Parmesan cheese and bake until brown and bubbly, about 15 to 20 minutes. Sprinkle with fennel fronds for garnish.

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Comments

  4. Lands O’Goshen! That looks absolutely delectable. I love fennel boiled with spaghetti, but this dish tops that for sure. Beautiful photos too. I will not rest until I have some!

    Reply

  6. See, these are dishes that make me think “Why, oh why does my husband detest au gratin style dishes?” (yes, even potatoes au gratin) This looks delicious. Might just have to make some for myself!

    Reply

  8. Yum that looks nice . You must be the best food photographer ( and cook ) I’ve encountered in the bloggy world. I want to try everything I see on your blog. I’ll add this to my “to do” list.
    Cheers
    Helen

    Reply

  9. I can’t begin to tell you how delicious this looks & sounds. You are one amazing cook… along with everything else.

    So, I’m thinking bake this at 350 degrees F? Or is that too hot?

    Reply

  17. Okay – normally your recipes make my mouth water in anticipation. Today – not quite! I absolutely HATE fennel and licorice and everything that tastes vaguely like that. It looks good but the idea of eating it . . .

    Reply

  18. “Grrrrr…” was my reaction when I saw the title. And it was “Grrrr…” in a I-want-to-get-my-hands-on-some kind of way. I love fennel (I also love black licorice, but that’s beside the point), and this looks like a divine way to prepare it. Thanks! 🙂

    Reply

  20. This sounds so interesting. I despise black licorice but recently ordered some absinthe because of its history and drama. I think fennel would challenge my taste preferences in a similar way. It is a bit exotic and seems so right for winter, especially with cream and parmesan.

    Reply

  27. Oh, I hate liquorice, especially living in the Netherlands where drop (salty liquorice) is all the rave BUT I LOVE Fennel. I recently made a creamy fennel soup and served it with store-bought mini gnocchi. With a portion of the leftovers I plan on ‘saucing’ and serving with pasta and with another portion, I’ll make a fish bake…with the fennel shoots!!!!!!!

    Reply

  28. What a lovely gratin. I’m completely enrapt by fennel — especially when it’s been roasted into a bit of submission. This looks fabulous — love the touch of lemon in there!

    Reply

  29. Wow! That looks yummy! Fennel is so good in soups and stews – I want to try this. Thank goodness it’s Friday. I’m going to cook this weekend!

    Reply

  32. I have recently discovered your site and am incredibly impressed, not only with the terrific recipes, but with the photography as well! I am one person who is not a fennel lover but I will definitely keep tuning in for wonderful ideas for dinner!

    Reply

  33. I’ve just got to say I loveeee your website. I lokk at dozens a week but your recipes and pictures just make me want to run right to my kitchen and reproduce them. Everything you make makes my mouth water. I’ve be reading your blog for almost a year and enjoy it very much. Those boys of yours are the cutest. Keep it up. Thanks so much!

    Reply

  37. i absolutely don’t like licorice or fennel, but look at that cheesiness! that, combined with some luscious cream and i think the taste may be tolerable! great idea for a dish, cathy!

    Reply

  38. I think it’s funny how you said the thought of it almost makes you gag. That’s exactly the way I feel if I smell licorice or see anyone eating those disgusting red licorice thingamajigs.

    For some reason, though, I also love fennel in soups. I’ve never thought of baking it and actually serving it as a side, but this creamy cheesy dish really makes me want to try it.

    Reply

  42. I, too, can’t stand the taste of black licorice. That’s what has always stopped me from trying fennel….but this looks SO good. Can anyone tell me just how strong of a licorice taste there is? I don’t want to make it only to throw it away.

    Reply

  43. This was absolutely delicious!!! I am not a black licorice fan either so I really didn’t know what to expect but I cannot wait to make it again for everyone I bragged about it to! Thanks for opening my eyes!! You are amazing!

    Reply

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