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!
Servings: 4
Calories: 257kcal
Equipment
- Rectangular Baking Dish
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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