Cream Baked Fennel

4 from 4 votes

Rich and creamy, this is a decadent side dish for special occasions. Fennel becomes sweet and tender with slight anise notes. Finally, the whole dish is topped with Parmesan and baked till golden. This can be made dairy-free.

Course Side Dish

Cuisine Italian

Keyword dairy-free, egg-free, fennel, italian, nightshade-free, nut-free, side, vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 381kcal

Author Jenny Ross

Ingredients

2 fennel bulbs thinly sliced
2 tablespoons avocado or olive oil
2 garlic cloves thinly sliced
1 cup heavy cream or coconut cream for dairy-free
1/2 cup chicken stock
3/4 cup parmesan finely grated, or make a dairy-free version

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Instructions

Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with a bit of butter and set aside.
Toss the fennel with 2 tablespoons of oil and season with a bit of salt and pepper. Spread evenly into the greased baking dish and cook for 30 minutes, or until just beginning to caramelize.
While the fennel softens, combine the cream and chicken stock and garlic.
After the fennel has caramelized slightly, pour the cream mixture over top and sprinkle evenly with parmesan. Return to the oven and bake for another 30-40 minutes, or until fennel is golden and tender.

Nutrition