Creamy Baked Fennel, a simple and tasty side dish, perfect to accompany meat or fish main courses. Ideal for those looking for a quick and easy side dish, for those who want to get children to eat vegetables, and for those looking for a vegetarian side dish.

The soft consistency of the fennel and the delicate flavor make it a dish appreciated by many, even by those who usually don’t like vegetables, like at my house.

The preparation is very simple: I cut the fennel into slices, briefly boiled them, then arranged them in a baking dish, covered with béchamel sauce, and finally baked them until golden. The result is a creamy and tasty dish, with a crispy crust and a soft, melting heart. Delicious!

The natural sweetness of the fennel perfectly matches the creaminess of the béchamel and the crunchiness of the grated cheese, creating a balanced and satisfying dish.

If you have any leftovers, you can store them in the refrigerator to enjoy in the following days.

In preparing the béchamel, I replaced cow’s milk with plant-based milk and butter with oil, for a lighter version.

Let’s see together how to make the recipe for Creamy Baked Fennel. Prepare the ingredients and let’s start.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.

Gabriella

Other tasty recipes with fennel:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven, Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

2 fennel
to taste salt
2 tbsps butter (or olive oil)
2 tbsps flour
1 1/4 cups milk (I used soy milk)
to taste salt
to taste pepper
to taste nutmeg
4 tbsps grated Parmesan cheese
extra virgin olive oil

Tools

1 Pan
1 Slicer
1 Small pot
1 Whisk

Steps

First, clean the fennel. Remove the green part and part of the base, not too much, practically flush, so that the leaves stay together. Cut them into slices about 1/4 inch thick.
Cook the fennel slices in a shallow pot, covered with hot water. Salt and cook for about 10 minutes from the start of boiling.
Meanwhile, in a heavy-bottomed saucepan, melt the butter over low heat, add the sifted flour, and stir vigorously with a whisk, forming a homogeneous mixture (the roux).
Cook the roux over low heat for about 2-3 minutes, stirring continuously, until it takes on a light golden color. Gradually pour in the milk, stirring continuously with the whisk to avoid lumps.
Season with salt and pepper, add nutmeg (if desired), and let the béchamel cook until the sauce thickens and becomes smooth and velvety.
Preheat the oven to 375°F.
Spread a ladle of béchamel in a baking dish, then evenly lay the first layer of fennel, cover with béchamel, and continue until all slices are used.
Top with grated Parmesan, drizzle with a bit of extra virgin olive oil, and bake for 10 minutes, then switch to grill mode and finish cooking for another 2-3 minutes, until golden.
Here is the Creamy Baked Fennel ready. Enjoy your meal!
Until the next recipe.

Storage

You can store the Creamy Baked Fennel in the refrigerator for 1 – 2 days, in an airtight container. To reheat them, you can use the traditional oven, microwave, or a pan.

Tips and Suggestions

– The secret to a lump-free béchamel is continuous stirring during preparation, especially when adding the milk to the roux.

– If lumps form, you can use an immersion blender to achieve a smooth sauce.

– For a lighter béchamel, you can use plant-based milk.

– You can enrich the dish by adding diced cooked ham between the layers of fennel and béchamel.

– For a lighter version, you can replace the béchamel with a sauce based on Greek yogurt and herbs.

– For a more intense flavor, you can add some diced Fontina cheese or smoked provolone cheese.

Variants

– With speck or bacon: Add diced speck or smoked bacon between the layers of fennel for a more intense flavor.

– With mozzarella: Add diced or sliced mozzarella on top of the béchamel before baking.

– Without béchamel: For a lighter variant, you can replace the béchamel with a light cheese cream or simply with a drizzle of oil and a sprinkle of grated cheese.

– With herbs: Add fresh herbs like thyme, rosemary, or chopped parsley for a touch of freshness.

Shopping Tips

Buying fresh and quality fennel is essential to enjoy them at their best. The fennel should have a bright white color, without spots or yellowing, and should be compact and firm.

The fronds (the upper green part) should be fresh and fragrant, of a bright green color, and the base of the fennel should be clean and free of cracks.

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Creamy Baked Fennel