Creamy One-Skillet Baked Fennel & Leeks with Manchego
- Amy Granger
- 1 hour ago
- 5 min read
Creamy, savory, and subtly spicy, this baked fennel with Parmesan and miso is a cozy fall or winter side. One skillet from stovetop to oven makes it easy, elegant, and perfect with steaks, chicken, or fish.
If there’s ever been a “why didn’t I make this sooner?” holiday side, this is it.
This creamy baked fennel is silky, savory, just a touch spicy, and takes only one skillet from stovetop to oven — a huge win when your kitchen is already juggling turkey, gravy, and pie.
And while I first started testing it as a Thanksgiving side, it quickly earned a place in my any-season rotation. It’s just as good beside seared steaks, roasted chicken, simple fish, or even spooned over lentils for a cozy vegetarian dinner.
The secret? A hint of white miso whisked into the cream. It deepens the flavor without tasting “miso-y,” adding a savory backbone that makes everything pop. A pinch of heat (Aleppo or chili flakes) balances the richness, and the Parmesan forms that perfectly golden, bubbly crust we all love.
And yes — we’re doing the whole thing in a cast-iron skillet.
Less mess, more caramelized edges.
Why You’ll Love This Recipe
One-skillet from start to finish
Cozy fall/winter flavors with a signature umami twist
A lighter-feeling creamy dish thanks to citrus + fennel
Scales beautifully for holidays
Pairs with everything
Fennel 101: Choosing the Right Bulb
Forget the folklore about “male” vs. “female” bulbs. There’s no universal definition, and different growers use the terms differently. What really matters is shape and density, because that tells you how the fennel will perform in your dishes.
Plump, round, dense bulbs
Heavier for their size
Thicker, tender layers
Best for raw dishes like shaved salads or slaws where you want sweetness and crispness
Also roast beautifully
Flatter, elongated bulbs
Lighter, slightly more fibrous
Best for cooked dishes like soups, sautés, gratins, or skillet bakes
Softens and melts down into sweetness
Bottom line: Raw = plump, tender bulbs. Cooked = any bulb, but flatter bulbs shine once softened.
Other Easy Ways to Use Fennel
Not ready for the creamy skillet yet? Here are a few quick ideas:
Shaved salads: Slice thin, toss with citrus, olive oil, salt, and shaved Parmesan
Roasted wedges: Drizzle with olive oil, roast at 425°F, finish with a splash of balsamic
Sautéed with onions or leeks: Quick and flavorful side
Added to soups or broths: Gentle sweetness that enhances chicken or seafood
Why This Skillet Bake Works
This creamy fennel and leek bake was inspired by a magazine clipping I saved years ago (likely Food Network Magazine or Rachael Ray Magazine). I’ve adapted it into a one-skillet method, added my signature flavors (miso + lemon peel), and included leeks because they melt into the fennel like they were made for each other.
It’s perfect for Thanksgiving but special enough to serve any weeknight, especially alongside steak, roast chicken, salmon, or pork tenderloin.
Creamy One-Skillet Baked Fennel & Leeks with Manchego
Serves: 4
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: ~40 minutes
Equipment List
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Sharp Chef’s knife (for trimming and slicing fennel + leeks)
Small glass Mixing Bowl (for whisking cream, miso, lemon zest, Aleppo, etc.)
Microplane or zester (for the lemon zest)
12-inch Cast Iron Skillet (the hero of this recipe — must be oven-safe)
Sheet Pan (optional, to place under the skillet in case of bubbling)
Ingredients
2 large fennel bulbs, trimmed, cored, sliced into ½-inch strips
2 medium leeks, cleaned well and sliced into ½-inch half-moons
½ cup water
1 teaspoon fine sea salt t, divided
½ teaspoon black pepper, divided
1 cup heavy cream
1 teaspoon miso paste (white or mellow)
1 teaspoon fennel powder (or 1 teaspoon fennel seeds, lightly crushed)
1 teaspoon lemon zest
½–1 teaspoon Aleppo chili flakes (to taste)
¾ cup grated Parmesan, divided
¾ cup grated Manchego, divided
Fennel fronds, for garnish
Instructions
Heat oven + prep produce. Preheat oven to 450°F.If your oven is tied up with other Thanksgiving dishes, see alternate temperatures below. Prep the fennel: Trim the stalks, slice off the base, cut the bulb in half vertically, remove the core, and slice into ½-inch strips. Prep the leeks: Slice 2 leeks into ½-inch half-moons, place them in a small bowl of cold water, swish to release grit, rest 1–2 minutes, then lift them out and drain well.(Leeks hold grit between layers, so water bathing is the most reliable way to clean them.)
Steam-sauté the fennel and leeks right in the skillet. In a 12-inch cast-iron skillet, bring ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper to a boil over medium-high heat. Add the sliced fennel (2 bulbs) and sliced leeks (2 leeks). Cover and cook 5 minutes until softened. Uncover and cook, stirring occasionally, until the water evaporates, 2–3 minutes. (Do not drain — the remaining moisture helps the sauce finish silky.)
Mix the cream sauce. In a small bowl, whisk together 1 cup heavy cream, 1 teaspoon miso, 1 teaspoon fennel powder (or seeds), 1 teaspoon lemon zest, ½–1 teaspoon Aleppo pepper, ¼ teaspoon salt + ¼ teaspoon pepper. Pour this mixture directly over the fennel and leeks in the skillet. Gently toss to coat.
Add the cheese (the creamy blend). Stir in ¼ cup Parmesan and ¼ cup Manchego. This creates the creamy base that melts into the vegetables.
Add the bubbly, golden topping. Sprinkle evenly with the remaining ½ cup Parmesan and ½ cup Manchego.
Bake. Transfer the skillet to the oven and bake 15 minutes, or until the top is browned, bubbling, and irresistibly gooey. Garnish with fennel fronds and serve straight from the skillet.
🔁 Alternate Oven Temperatures (Thanksgiving-Friendly)
If your oven is busy at a different temp, use one of these:
400°F → bake 20–22 minutes
425°F → bake 16–18 minutes
350°F → bake 28–32 minutes (cover with foil if browning too fast)
Serving Pairings
A natural Thanksgiving or holiday table side
Perfect with roasted or pan-seared steak
Lovely with salmon or white fish
Great next to roasted chicken or pork tenderloin
Spoon over warm farro, lentils, or chickpeas for a meatless main
Final Notes
This dish feels indulgent but surprisingly balanced: the fennel keeps things bright, the lemon peel lifts the cream, the miso adds depth, and the Parmesan gives you that irresistible golden lid.
It’s fall comfort with a little finesse — and a whole lot of weeknight practicality.
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