Originally posted April 12, 2013

baked creamy fennel & brussels sprouts

baked creamy fennel & brussels sprouts by alchemisty

the caraway seeds give it a good savory kick, and the quick cream sauce makes it filling without being too heavy. I served this with garlic and avocado toast.


  • 1 fennel bulb, sliced
  • 1 med zucchini, sliced
  • 1 small white onion, chopped
  • 8 brussels sprouts, halved
  • 3 oz jarlsberg cheese, grated
  • 3/4 C milk
  • 1 t caraway seeds
  • 1 egg
  • 1/2 C panko
  • olive oil


preheat oven to 350.

toss the chopped vegetables with some olive oil, salt and pepper and then place in a baking dish.

whisk together the milk, egg, jarlsberg and caraway seeds, then pour over the vegetables.

sprinkle panko on top and bake in the oven for 25-30 minutes. put under the broiler for a few minutes at the end to brown the top.

45 minutes



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