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Oven-baked creamy fennel with parmesan

Easy creamy side dish for roasted meats

  • 2 pcs garlic cloves, crushed
  • 2 pcs fenel bulbs, small
  • 2 tbsp parmesan, grated
  • 2 tbsp extra-virgin olive oil
  • 1 pinch freshly ground salt
  • 1 pinch freshly ground black pepper

  1. Preheat oven to 200°C.
  2. Heat olive oil in a large oven-proof skillet, over medium-high heat until oil starts to sizzle; add fennel.
  3. Add garlic to skillet; brown fennel on one side for 4 minutes. Flip carefully and season lightly with salt. Cover skillet with parchment-lined foil and transfer to oven.
  4. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
  5. Increase oven temperature to 220°C. Transfer garlic and fennel in food processor; process until lumpy consistency.
  6. Season with salt and pepper, and stir in 20g grated parmesan cheese.
  7. Transfer mixture to a smaller baking dish and sprinkle with remaining grated cheese; bake for 20 minutes or until cheese is golden brown. 
  8. Serve immediately as a side dish.

Good points

  • Very low in sugar
  • High in dietary fiber
  • High in potassium
  • High in vitamin C

Preparation time: 60 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 132.15 kcal
Carbohydrates: 18.72 g
Cholesterol: 2.2 mg
Sugar: 4.92 g
Protein: 4.35 g
Fat: 5.61 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com