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Creamy Baked Fennel

Ingredients Required:

1 Coriander (Bunch)(s)



1 Lemons (s)



1 Curly Parsley (Bunch)(s)



2 Fennel (s)



Caraway Seeds
Single (light) Cream

Fennel tastes fabulous in this creamy sauce, flavoured with caraway seeds.  A crunchy breadcrumb topping gives an interesting texture.


2 tbsp lemon juice

2 fennel bulbs, thinly sliced

60g/ 2oz/ 1/4 cup butter, plus extra for greasing

125g/ 4 1/2oz/ 1/4cup low-fat soft cheese

150ml/ 1/4pint/ 2/3cup single (light )cream

150ml/ 1/4pint/ 2/3cup milk

1 egg, beaten

2 tsp caraway seeds

60g/ 2oz/ 1cup fresh white breadcrumbs

salt and pepper

parsley sprigs, to garnish


  1. Bring a saucepan of water to the boil and add the lemon juice and fennel.  Cook for 2-3 mins to blanch, drain and place in a greased ovenroof dish.
  2. Beat the soft cheese in abowl until smooth.  Add the cream, milk and beaten egg and whisk together.  Season with salt and pepper and pour the mixture over the fennel.
  3. Melt 15g/1/2 oz/ 1tbsp of butter in a small frying pan (skillet) and fry the caraway seeds gently for 1-2 mins, until they release their aroma.  Sprinkle them over the fennel.
  4. Melt the remaining butter in a frying pan(skillet).  Add the breadcrumbs and fry over a low heat, stirring frequently, until lightly browned.  Sprinkle them over evenly over the surface of the fennel.
  5. Place in a pre heated oven, 180C/350F/ gas mark 4, and bake for 25-30 mins until the fennel is tender.  Serve immediately, garnish with sprigs of parsley.