Baked Fennel with Cream and Parmesan

This classic side dish from the Emilia-Romagna region transforms the crisp, aniseed crunch of raw fennel into something remarkably soft and indulgent. By simmering the bulbs before baking, the vegetable loses its sharp edge, becoming a mellow base for the bubbling crust of sharp cheese and reduced cream. It is a decadent accompaniment to roast meats or a simple piece of grilled fish.

Unlock this recipe with Premium

This is one of Chef Mark's premium recipes — including every cookbook recipe, the meal planner and the foodie map.

Already premium? Sign in