Roasted Fennel Recipe (Creamy & Cheesy!)
Comfort food is not always meat or pasta; sometimes, a healthy vegetable works as well – Roasted Fennel with Cream & Cheese ticks all the boxes. Great to add to your list of favorite fennel bulb recipes. Simply delicious!
- 1 teaspoon butter
- 2 pounds fennel bulbs (1 kg)
- 2/3 cup cream
- 1/3 cup Parmigiano Reggiano, grated
- 1 tbsp breadcrumbs
- salt & pepper, to season
Preheat oven to 180°C (350°F).
Prepare the fennel bulbs by removing the hard outer portions, including the stems. Rinse and cut into 4 or 8 parts, depending on the size of the bulb.
Use the butter to grease the baking dish. (NOTE: I used a 7-inch by 5-inch rectangular baking dish for this recipe.)
Arrange the fennel, cutting them into smaller portions if they do not fit.
Season with salt and pepper, then pour cream into the bulbs.
Add cheese, then breadcrumbs.
Place in the oven for 40 to 45 minutes or until the top is golden.
Take roasted fennel out of the oven and set aside for 5 to 10 minutes. You should still see the sauce bubbling on the sides during this time.
Serve creamy roasted fennel bulbs with more grated cheese, if preferred.
Cook’s Tip #1: You can also use a round or square dish for baking; just make sure you arrange the chopped fennel evenly.
Cook’s Tip #2: You can use either double (heavy) cream or light (half & half) cream, depending on how creamy you want this fennel side dish to be.
Cook’s Tip #3: If you have some old bread left, try making your homemade breadcrumbs.
Calories: 257kcal | Carbohydrates: 20g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 288mg | Potassium: 989mg | Fiber: 7g | Sugar: 10g | Vitamin A: 983IU | Vitamin C: 27mg | Calcium: 241mg | Iron: 2mg