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Fennel with lemon and cream from the oven

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Ingredients for 4 servings:

  • 1 large fennel bulb(s)
  • 1 lemon(s)
  • 1 cup of cream
  • 1 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian, for a shallow casserole dish

Halve the fennel in half and cut into 1-2 cm thick slices. Place in a shallow baking dish and pour the cream over it. Drizzle with olive oil and season with salt and pepper. Slice half of the lemon and place on top. Reserve half of the lemon. Bake the fennel in a preheated oven at 180 degrees Celsius (top/bottom heat) for about 15-20 minutes on the middle rack. Then squeeze the lemon juice from the remaining lemon over it. Tastes great with grilled food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Fennel with lemon and cream from the oven