This easy baked fennel recipe turns one humble vegetable into a creamy, golden side dish in under an hour. The baked fennel bulbs are first browned in a skillet, then finished in the oven with double cream, garlic and parmesan until soft, melting and bubbling at the edges.
This baked fennel is creamy without being heavy, and the anise notes mellow out as the bulbs soften. It uses one pan to brown and one dish to bake, so the washing up stays sensible. The recipe also scales well for a crowd, and it pairs with almost any roast meat, white fish or grain bowl you can think of.
If you have never cooked fennel before, this is the gentle way in. The bulbs go sweet and mellow in the oven, the cream loses its sharp edge and the parmesan forms a thin golden crust on top. Three points won me over: the prep is short, the ingredient list is small and the flavour is far bigger than the effort would suggest.
Jump to:
- Ingredients for Easy Baked Fennel
- How to Bake Fennel - Method in 4 Steps
- How to Serve and Store This Baked Fennel
- How Much Does It Cost to Make Baked Fennel - Price Comparison by Country
- Related Recipes You Will Love
- Top Tips and Notes for the Best Baked Fennel
- FAQ - Baked Fennel Recipe
- Related
- Pairing
- Easy Oven Baked Fennel with Parmesan and Cream
Ingredients for Easy Baked Fennel
I have kept the ingredient list short on purpose, so each item earns its place in the baked fennel.
- Fennel bulbs - look for firm, white, heavy bulbs with green fronds still attached if possible.
- Olive oil - to brown the fennel wedges in the pan and bring out their natural sweetness before they go in the oven.
- Shallots - milder and sweeter than onion, they roast down into soft little pieces between the fennel wedges.
- Garlic cloves - smashed rather than minced, so the flavour spreads through the cream without burning.
- Double cream - the base of the sauce. It coats the fennel and goes silky as it bakes.
- Chilli flakes - a small pinch lifts the cream and stops the dish from feeling one-note.
- Parmesan - grated finely so it melts into the sauce, with a little extra on top for that golden crust.
- Sea salt and freshly ground black pepper - both are needed. Salt brings out the sweetness of the fennel, and pepper balances the cream.
How to Bake Fennel - Method in 4 Steps
This is a very easy recipe, perfect for absolute beginners in cooking.
Step 1. Trim the tough stalks from the fennel bulbs. Halve each bulb through the root, then cut into wedges, keeping the root attached so the layers hold together. Heat a large skillet over high heat, add the olive oil, and once it shimmers, lay the fennel wedges in cut-side down. Season with sea salt and freshly ground black pepper, then sauté for about 10 minutes, turning now and then, until the sides are golden brown.
Step 2. Preheat the oven to 200°C (400°F). In a bowl, mix the double cream with the smashed garlic, grated parmesan, a pinch of sea salt, black pepper and chilli flakes. Stir until smooth.
Step 3. Transfer the browned fennel to a baking dish and tuck the shallot wedges in between the pieces. Pour the cream and parmesan mixture over the top, making sure every wedge gets some sauce. Cover the dish tightly with foil and bake for 20 minutes.
Step 4. Remove the foil, scatter a little more parmesan over the top, and return the dish to the oven for a further 15 minutes, or until the fennel is tender and the top is golden and bubbling.
How to Serve and Store This Baked Fennel
I serve this baked fennel straight from the dish while it is still hot and the sauce is glossy. It works beautifully with roast chicken, slow-roasted lamb, pan-fried white fish or a simple grain bowl with lentils and rocket. For a vegetarian dinner, pair it with crusty sourdough to mop up the cream and a sharp green salad on the side. A scatter of fresh parsley on top brightens the plate.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven at 160°C, covered with foil, until warmed through. The cream sauce thickens as it sits, so a splash of milk or extra cream when reheating brings it back to life. I would not recommend freezing this dish, as the cream tends to split once thawed and the fennel softens too much.
How Much Does It Cost to Make Baked Fennel - Price Comparison by Country
Fennel is a budget-friendly main ingredient in most parts of the world, which makes this baked fennel recipe a sensible mid-week choice.
- In the UK, fennel bulbs run from around £0.85 to £1.50 each at Tesco, ASDA and Morrisons, with Waitrose closer to £5.50 per kg for loose fennel.
- In Ireland, Dunnes Stores sells fresh fennel from around €1.59 per 400g bulb, and Tesco Ireland and SuperValu carry it at similar prices.
- In the USA, a single fennel bulb costs roughly $1.50 to $3.00 at Kroger, Whole Foods, Trader Joe's and Safeway, with organic bulbs at the higher end.
- In Italy, where fennel is a kitchen staple, you can pick up a kilo at Carrefour or Esselunga for around €1.95 to €3.30.
- In Australia, fresh fennel at Woolworths and Coles is generally AU$3-5 each, depending on size and season.
All in, two bulbs plus cream, parmesan and a few storecupboard basics keeps this oven baked fennel well under the price of most ready-made side dishes.
Related Recipes You Will Love
If this baked fennel has tempted you to try more simple roasted vegetable sides, here are a few I think you will enjoy.
- If you love a clean, crisp green side, try my Easy Roasted Asparagus Recipe with Crispy Charred Tips - a quick tray bake with deeply charred tips and tender stems.
- For something cheesy and fast, try Crispy Parmesan Roasted Courgettes – Ready in Under 10 Minutes - thin courgette rounds with a salty parmesan crust.
- If you are after a sweet root vegetable side, my Perfectly Roasted Carrots Recipe with Fresh Thyme is a quiet classic - soft, caramelised carrots with a light herbal lift.
- For a more dramatic green side, try Easy Charred Broccolini Recipe with Toasted Garlic Almonds - lightly bitter, smoky and topped with crunchy garlic almonds.
- And if you want a bigger tray of veg, Roasted Broccoli and Cauliflower Recipe is a reliable, freezer-friendly side that pairs with almost anything.
Top Tips and Notes for the Best Baked Fennel
- Do not skip the sauté step. Browning the fennel in olive oil before it goes into the baking dish is what gives this dish its depth. The high heat caramelises the natural sugars and softens any raw, sharp anise notes. Without this step, the fennel can taste a little flat and watery once baked. Ten minutes in a hot pan is well worth it.
- Use a wide baking dish. A wide, shallow dish lets the fennel sit in a single layer and bake evenly. If you crowd the bulbs in a deep dish, they will steam rather than roast, and you will lose the golden top. A ceramic or cast iron dish holds heat well and gives a nicer crust than thin metal. About 20-25 cm wide tends to work well for two large bulbs.
- Smash the garlic, do not chop. Smashed garlic releases its flavour slowly into the cream sauce without becoming bitter or burnt during the baking time. Chopped or minced garlic can scorch and turn sharp under the foil. After baking, the soft, mellow cloves are lovely to eat alongside the fennel. Use the flat side of a large knife to crush each clove.
- Watch the cream when you bake covered. The foil traps steam and keeps the cream from reducing too quickly during the first 20 minutes. If you bake uncovered the whole time, the sauce can split or dry out before the fennel is tender. The two-stage method, covered then uncovered, gives both a soft interior and a golden top. Make sure the foil is sealed tightly around the edges.
- Add chilli flakes to taste. A quarter teaspoon of chilli flakes adds warmth without making the dish spicy. If you are cooking for children or anyone sensitive to heat, leave them out and add a pinch of grated nutmeg instead. The cream and parmesan are mild on their own, so a little heat or warmth helps round out the flavour. Taste the sauce before pouring it over the fennel and adjust as needed.
- Let it rest for 5 minutes before serving. Straight out of the oven, the cream sauce will be loose and very hot. A short rest lets the sauce thicken slightly and settle around the fennel, which makes for a cleaner spoonful and a nicer presentation. It also lets the flavours come together. Cover the dish loosely with foil to keep the warmth in.
FAQ - Baked Fennel Recipe
Do I need to peel fennel before baking?
No, fennel does not need peeling. Just trim the tough stalks at the top, slice a thin piece off the base, and remove any bruised or tough outer layers if they look damaged. The white bulb itself is what you bake, and the surface softens nicely in the oven.
What does baked fennel taste like?
Raw fennel has a crisp, fresh anise or liquorice flavour, but baked fennel is much milder and sweeter. The heat softens the sharp notes and brings out the natural sugars, leaving a gentle, almost caramel-like sweetness. With cream and parmesan, the flavour leans savoury and rich rather than aniseed-forward.
Can I use single cream or milk instead of double cream?
Double cream works best because it holds together at high heat and gives the sauce its silky body. Single cream or milk will split or curdle in the oven, especially with the acid in the parmesan. If you want a lighter version, use crème fraîche, which has enough fat to stay stable and adds a nice tang.
Can I make this baked fennel ahead of time?
Yes, you can brown the fennel and mix the cream sauce a few hours ahead, then assemble the dish just before baking. I would not pour the cream over the fennel until you are ready to bake, as the bulbs can release water and dilute the sauce. Once baked, the dish is best served straight away, but leftovers reheat well the next day.
Is baked fennel gluten-free?
Yes, this recipe is naturally gluten-free, as long as your parmesan is certified gluten-free. The sauce relies on cream and cheese rather than flour, so there is no need for a roux or breadcrumb topping. Always check labels if you are cooking for someone with coeliac disease.
Why is my baked fennel still tough after baking?
Most likely, the wedges were cut too thick or the dish was not covered properly during the first stage of baking. Fennel needs steam to soften fully, so make sure the foil is sealed tightly for the first 20 minutes. If it is still firm after baking, return it to the oven, covered, for another 5-10 minutes.
Related
Looking for other recipes like this? Try these:
- Silky Celeriac Purée Recipe with Garlic & Sage Butter
- Easy Roasted Asparagus Recipe with Crispy Charred Tips
- Perfectly Roasted Carrots Recipe with Fresh Thyme
- One-Pan Braised Beetroot Recipe with a Sticky Vinegar Glaze
Pairing
These are my favorite dishes to serve with baked fennel:
- Easy Pantry Staples Chicken Wings (Crispy Oven-Baked Recipe)
- Crispy Peppercorn Coriander Chicken Wings Recipe
- Roasted Vegetables and Halloumi Recipe
- Easy Baked Pollock Recipe with Garlic Butter and Lemon
Easy Oven Baked Fennel with Parmesan and Cream
This baked fennel recipe is a creamy, comforting side dish made with golden-browned fennel wedges, smashed garlic, double cream and parmesan
Ingredients
- 2 large fennel bulbs, tough stalks trimmed
- 2 tablespoon olive oil
- 3 shallots, peeled and cut into wedges
- 3 garlic cloves, smashed
- 150 ml double cream (⅔ cup)
- ¼ teaspoon chilli flakes
- 40 g parmesan, grated (1.4 oz), plus more for topping and serving
- Sea salt and freshly ground black pepper
Instructions
- Trim the tough stalks from the fennel bulbs and cut a thin slice from the base. Halve each bulb through the root, then cut into wedges, keeping the root attached so the layers hold together.
- Heat a large skillet over high heat and add the olive oil. Once the oil shimmers, lay the fennel wedges cut-side down. Sprinkle with sea salt and freshly ground black pepper, and sauté for around 10 minutes, turning now and then, until the sides are golden brown. Transfer to a baking dish.
- Preheat the oven to 200°C (400°F). In a bowl, combine the double cream, smashed garlic, grated parmesan, a pinch of sea salt, black pepper and chilli flakes. Stir until smooth.
- Tuck the shallot wedges in between the browned fennel in the baking dish. Pour the cream and parmesan mixture evenly over the top. Cover tightly with foil and bake for 20 minutes.
- Remove the foil, sprinkle a little more parmesan on top, and return to the oven for a further 15 minutes, until the fennel is tender and the top is golden and bubbling.
Leave a Reply