This creamy fennel recipe is oven roasted with a delicious crunchy topping. A low carb side dish recipe for a cold day!
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I'm currently rather obsessed with fennel. So I'm on a quest to create the best low carb fennel recipes! Given that it is so cold outside, I really wanted to create a comforting dish – so I've roasted sliced fennel with cream, which balances the aniseed flavor wonderfully. Then I've topped it with an equal mixture of grated Parmesan and pork rind crumbs, which adds wonderful flavor and texture.
With just a few ingredients, a delicious dish is created! Fennel is in season in the fall and winter, making this an ideal choice if you're looking for something a but different!
How to Make Roasted Creamy Fennel
Remove any stalks or fronds from the fennel. Slice off the base and any tough outer layers. Cut the remaining bulbs into slices. Mine were about 12 oz each after the stalks and fronds had been removed, and about 9 oz each after trimming.
Place them in a baking dish (mine was 8×8″), and season with salt and pepper.
Pour some heavy cream over the fennel. In a separate bowl, mix together grated Parmesan and pork rind crumbs. I'm a huge fan of the seasoned crumbs from Pork King Good or Pork Panko! But you can of course make your own by finely crushing whole pork rinds.
Cover with foil and roast for 30 minutes in a preheated oven. Remove the foil and cook for another 15-10 minutes or until the fennel is tender and the top is golden brown.
The fennel almost seems to have two layers within this dish – the bottom pieces are softer and creamier, and the top parts are crispy and saltier. So when you serve, try and give everyone a bit of both!
I served this as a side dish with some leftover roast chicken – perfection! But it would also make a great vegetarian supper!
- 2 medium fennel bulbs, stalks and fronds removed
- salt and black pepper
- ¾ cup heavy cream
- 3 tbs grated Parmesan
- 3 tbs pork rind crumbs
- Preheat the oven to 350F (180C).
- Slice the base off the fennel and remove any tough outer layers. Cut the remaining bulb into slices.
- Place them in a baking dish (mine was 8x8"), and season with salt and pepper.
- Pour some heavy cream over the fennel. In a separate bowl, mix together grated Parmesan and pork rind crumbs.
- Cover with foil and roast for 30 minutes. Remove the foil and cook for another 15-10 minutes or until the fennel is tender and the top is golden brown.
7g net carbs per serving (quarter of the recipe)
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 230Total Fat 19gSaturated Fat 11gCholesterol 57mgSodium 364mgCarbohydrates 11gNet Carbohydrates 7gFiber 4gSugar 6gProtein 6g
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