Baked Cheesy Fennel
A very simple but totally delicious dish. Fennel is first braised in a skillet and then baked with béchamel sauce and grated Parmesan cheese. Creamy, flavorful side dish that pairs fantastic with many tomato based dishes, eggs, chicken or a nice meatloaf!
Not much to say about this dish besides that it’s super simple, super tasty, super cheesy and will pleased any crowds. YES! Get your hands on some fresh fennel bulbs, remove the external layers, wash it, brown it in a pan with some batter, dress it with some white sauce and grated cheese and bake it!
Yes, this simple!
I find this pair nicely with most tomato based dishes (like meatballs anyone?), but also with roasted chicken, roast-beef or eggs!
- 1 kg fresh fennel
- 500 ml béchamel sauce (check out my recipe for making it at home)
- 1/3 cup grated Parmesan cheese
- 2 tbsp + 1 tsp butter
- salt and ground black pepper
Wash fennel, remove external leaves and cut each bulb into wedges.
In a skillet melt 2 tbsp of butter, add the fennel and cook on each side for about 5-6 min or until they get a nice golden color. Season with salt and pepper. Remove from the heat.
Rub the remaining butter on a baking tray, lay all the fennel into one single layer
cover with béchamel and grated Parmesan cheese.
Bake in pre-heated oven at 108/200 C for 20-30 min or until cooked and a nice crust as formed on top.