Baked Fennel with Parmesan
Need a gluten free and primal side dish? Baked Fennel with Parmesan could be an awesome recipe to try. One portion of this dish contains about 6g of protein, 18g of fat, and a total of 228 calories. For $1.44 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Allrecipes. 125 people have tried and liked this recipe. A mixture of parmesan cheese, crème fraîche, half n half cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. If you like this recipe, take a look at these similar recipes: Roasted Fennel with Parmesan, Roasted Fennel with Parmesan Vinaigrette, and Arugula, Fennel, and Parmesan Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1 tablespoon butter
3/4 cup creme fraiche
2 fennel bulbs
3/4 cup half-and-half cream
1/4 cup grated Parmesan cheese
Equipment:
oven
frying pan
baking pan
Cooking instruction summary:
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. Kitchen-Friendly View
Step by step:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. 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.
3. Melt the butter in a large skillet over medium heat.
4. Add the fennel, and fry for about 5 minutes. Stir in the half-and-half and creme fraiche until well blended.
5. Transfer to a shallow baking dish. Sprinkle Parmesan cheese over the top.
6. 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 Information:
covered percent of daily need
