Crunchy Baked Fennel Recipe

Crunchy Baked Fennel Recipe

How To Make Crunchy Baked Fennel

This baked fennel is sure to tickle your tastebuds. It has sweet fennel slices baked with onions and topped with crispy herbed breadcrumbs.

Preparation: 30 minutes
Cooking: 1 hour 20 minutes
Cool Time: 30 minutes
Total: 2 hours 20 minutes



  • 10mediumfennel bulbs
  • 1cupextra-virgin olive oil
  • kosher salt and freshly ground pepper
  • 2cupspanko
  • 1cupParmigiano-Reggiano cheese,finely grated
  • 2tbspall-purpose flour
  • 2tbspunsalted butter
  • 2clovegarlic
  • 2tspchopped thyme
  • 2tbspflat-leaf parsley,chopped
  • ¼cupdry white wine


  1. Preheat the oven to 375 degrees F. On 2 large rimmed baking sheets, drizzle the fennel with half a cup of the olive oil; season with salt and pepper.

  2. Bake for 45 minutes, until softened. Let cool for 30 minutes.

  3. In a skillet, toast the panko over moderate heat until golden. Transfer to a bowl; stir in the cheese and flour.

  4. In the same skillet, melt the butter. Add the garlic, shallots, and thyme and cook over moderate heat until the garlic is softened; add to the panko.

  5. Stir in the remaining half a cup of oil and the parsley. Season with salt and pepper.

  6. Preheat the oven to 400 degrees F. Spread half of the fennel in a 9×13-inch glass or ceramic baking dish. Pour the wine over the fennel, then sprinkle half of the panko on top.

  7. Repeat with the remaining fennel and panko. Cover and bake for 20 minutes, then remove the foil and bake for 10 minutes longer, until the topping is browned and crisp. Serve hot.


  • Calories: 339.00kcal
  • Fat: 23.89g
  • Saturated Fat: 5.93g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 14.70g
  • Polyunsaturated Fat: 2.39g
  • Carbohydrates: 25.14g
  • Fiber: 6.96g
  • Sugar: 8.93g
  • Protein: 8.34g
  • Cholesterol: 13.52mg
  • Sodium: 594.96mg
  • Calcium: 272.31mg
  • Potassium: 873.79mg
  • Iron: 2.08mg
  • Vitamin A: 138.63µg
  • Vitamin C: 25.40mg
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