Fennel and Parmesan Cream

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

2 tuber / s fennel
1 tablespoon lemon juice
50 ml parmesan, grated (1/4 cup with approx. 200 content)
100 ml mascarpone (1/2 cup with approx. 200 content)
Butter for the mold
breadcrumbs

Instructions

Clean the fennel bulbs, remove the hard root base, and cut into small pieces. Pluck the fennel fronds, cut into small pieces, and set aside.
Bring water to a boil over high heat, add the fennel pieces, and cook for 10 minutes. Drain well.
Using a hand blender, puree the drained fennel with the lemon juice, parmesan, and mascarpone until smooth.
Butter a baking dish. Pour the puree into the dish, sprinkle breadcrumbs over the top, and dot with butter flakes.
Bake at 180 °C (350 °F) with top and bottom heat for 10 minutes until the top is golden.
Sprinkle the reserved fennel fronds over the top just before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.