Fennel Baked in Cream

Gluten Free
Health score
12%
Fennel Baked in Cream
105 min.
4
655kcal

Suggestions


Indulge in the rich and creamy delight of Fennel Baked in Cream, a dish that transforms humble fennel into a luxurious main course. Perfectly gluten-free, this recipe is not only a feast for the eyes but also a treat for the palate, making it an ideal choice for lunch or dinner gatherings. With its tender, caramelized fennel enveloped in a velvety cream sauce and topped with a generous layer of Parmigiano-Reggiano, every bite is a harmonious blend of flavors and textures.

Imagine the aroma wafting through your kitchen as you prepare this dish, with the sweet anise notes of fennel mingling with the richness of heavy cream and the savory depth of cheese. Whether you're hosting a dinner party or simply looking to elevate your weeknight meals, this recipe is sure to impress your guests and satisfy your cravings.

Not only is it easy to prepare, but it also allows for flexibility in your cooking schedule, as you can assemble the ingredients ahead of time and pop it in the oven when you're ready. The result is a beautifully baked dish that is both comforting and elegant, making it a standout centerpiece on any table. Treat yourself and your loved ones to this decadent Fennel Baked in Cream, and experience the joy of cooking with fresh, wholesome ingredients.

Ingredients

  • 1.5 pounds fennel bulb halved lengthwise cut into 1/2-inch (12-mm) wide wedges) ( 2 large bulbs)
  • cups cup heavy whipping cream 
  • 1.5 cups parmesan finely grated
  • serving pepper black freshly ground
  • tablespoons butter unsalted cut into small chunks)

Equipment

  • bowl
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Preheat the oven to 425°F (218°C).
  2. In a bowl, toss together the fennel, cream, and 1 cup cheese. Season with salt and pepper.
  3. Transfer to a 3-quart baking dish and dot with as much or as little of the butter as you wish, depending on how rich a dish you prefer. (You can assemble the ingredients in the baking dish and refrigerate for up to 24 hours if you need to get the prep work done ahead of time.)
  4. Cover the dish with foil and bake for 1 hour.
  5. Uncover the baking dish and sprinkle with the remaining cheese. Continue baking, uncovered, until the fennel is tender and the surface is well browned, about 30 minutes.
  6. Serve immediately.

Nutrition Facts

Calories655kcal
Protein11.29%
Fat78.58%
Carbs10.13%

Properties

Glycemic Index
26
Glycemic Load
3.54
Inflammation Score
-9
Nutrition Score
21.906956579374%

Flavonoids

Eriodictyol
1.84mg
Quercetin
0.39mg

Nutrients percent of daily need

Calories:654.58kcal
32.73%
Fat:58.66g
90.25%
Saturated Fat:37.27g
232.96%
Carbohydrates:17.02g
5.67%
Net Carbohydrates:11.74g
4.27%
Sugar:10.46g
11.63%
Cholesterol:175.02mg
58.34%
Sodium:722.11mg
31.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.96g
37.91%
Vitamin K:111.8µg
106.47%
Calcium:607.68mg
60.77%
Vitamin A:2445.17IU
48.9%
Phosphorus:416.04mg
41.6%
Vitamin C:21.13mg
25.61%
Potassium:853.76mg
24.39%
Vitamin B2:0.41mg
23.83%
Fiber:5.28g
21.12%
Selenium:13.27µg
18.96%
Manganese:0.34mg
16.85%
Vitamin E:2.33mg
15.51%
Vitamin D:2.2µg
14.64%
Magnesium:53.93mg
13.48%
Folate:53.53µg
13.38%
Zinc:1.66mg
11.09%
Vitamin B12:0.65µg
10.87%
Iron:1.67mg
9.29%
Vitamin B5:0.88mg
8.76%
Vitamin B6:0.16mg
7.8%
Copper:0.14mg
6.94%
Vitamin B3:1.27mg
6.35%
Vitamin B1:0.06mg
3.72%