Fennel with Parmesan Cheese Gratin

    Fennel with Parmesan Cheese Gratin

    (109)
    1save
    45min


    96 people made this

    About this recipe: A very simple but totally delicious vegetarian dish. Fennel is baked with cream, sour cream and Parmesan cheese. This is an ideal accompaniment to many tomato based Italian dishes as the creaminess balances very well with the tomato flavour.

    Ingredients
    Serves: 4 

    • 2 bulbs of fennel
    • 1 tablespoon butter for frying
    • 200ml single cream
    • 200ml sour cream
    • 2 tablespoons of freshly grated Parmesan cheese

    Directions
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat the oven to 200 C.
    2. Cut the base from the fennel bulbs, then cut a cone shape into the base to remove the core. You can see the core because it is whiter in colour than rest of the vegetable. This is optional, but helps the fennel cook faster. Slice the fennel vertically into 5mm thick slices.
    3. Melt the butter in a large frying pan over medium heat. Add the fennel, and fry for about 5 minutes. Stir in the cream and sour cream until well blended. Transfer to a shallow baking dish. Sprinkle parmesan cheese over the top.
    4. Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tender when pierced with a fork.
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    Reviews and ratings
    Global ratings:
    (109)

    Reviews in English (102)

    by
    170

    I was afraid to try this recipe, since I've never had fennel, and always assumed I wouldn't care for it, since I *hate* the flavor of licorice. But after reading the reviews, I decided to give it a shot. Even as I was preparing it, I was skeptical, smelling the strong licorice scent coming from the fennel bulbs as I chopped them. I shouldn't have doubted the allrecipes reviewers so much! The finished product was sweet and almost nutty, creamy and delicious, and didn't taste even the tiniest bit like licorice. A perfect side dish, and a whole new veggie to add to the repetoire! Thanks so much for changing my mind. Also, thanks for the prep instructions for fennel-novices like me - made it easy to work with like I'd done it a million times.  -  19 Feb 2007  (Review from Allrecipes US | Canada)

    by
    126

    This is a great fennel dish but as usual I put my own touches to it. Only one fennel bulb so I sliced a few small red potatoes into it and added a small sliced onion. Used sour cream instead of creme fraiche and salt and fresh groung black pepper . DELISH!! Everyone raved and had seconds.  -  06 Jun 2007  (Review from Allrecipes US | Canada)

    by
    75

    I was very skeptical about making this - I don't much care for fennel's licorice taste - but this turned out pretty good. The fennel flavor was very mild, and complimented the Parmesan nicely. Oh, I used sour cream instead of creme fraiche. Thanks!  -  10 Apr 2006  (Review from Allrecipes US | Canada)

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