Fennel Gratin

This Fennel Gratin is easy and quick to make and only requires 4 ingredients. Serve as a side with roast or grilled meats, seafood or as a delicious dip.

The Florence Fennel is a crisp vegetable that can be sautéed, grilled, roasted or eaten raw.  It’s aniseed flavour can transform a salad or perfectly compliment a fish dish.

How to use fennel

Fennel grows wild throughout Italy and both the bulb and dried fennel seeds are used a great deal in Italian cuisine. The bulb is often sliced very thinly into a salad (adding a delightful anise flavour and a lovely fresh crunch), its herbs sprinkled over fish as a garnish, or the dried seeds are used in cured and cooked meats.

While raw fennel is crunchy with a fresh, sweet anise-like flavour, braising/baking makes it tender and sweeter (similar to cooking carrots). The anise and lemon flavours make it an excellent accompaniment to fish or fatty foods.

Why this works

The fennel is cooked in a pan, where the flavours mellow, and are perfectly paired with the nutty and intensely rich flavour of the Parmesan cheese.

How to cut fennel

• Wash the fennel.
• Slice off the frilly fronds from each bulb, but do not throw these away as they make an excellent garnish.
• Cut the fennel bulb vertically down the middle.
• Cut out the hard core at the bottom of the bulb.
• Thinly slice the fennel vertically or horizontally.

How to make it

1. Place the sliced fennel in a medium skillet with 2 or 3 tablespoons butter. Sprinkle with salt, cover pan and cook on low heat for 5 minutes. Stir occasionally and allow to caramelize to a light golden colour.
2. Add cream or milk, raise heat to boil, then cover and simmer on low for 5 or 10 minutes, till tender.
3. Add 1 tablespoon grated Parmesan, and mix well. Place in oven dish and grill till golden brown.

How to serve

Serve warm as a side or as a main course with warm bread.

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Fennel Gratin or Dip

Nicole Shroff

This Fennel Gratin is easy and quick to make and only requires 4 ingredients. Serve as a side with roast or grilled meats, seafood or as a delicious dip.

5 from 2 votes

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Cook Time 10 mins

Total Time 10 mins

Course Side

Cuisine Italian

Servings 2 people

Calories 263 kcal

Ingredients

• ▢ 2 fennel bulbs
• ▢ 3 tablespoons butter
• ▢ salt to taste
• ▢ 1 tablespoon Parmesan cheese grated
• ▢ 100 milliliters milk or full fat cream

Instructions

 

• ▢
  Cut fronds off the fennel bulbs* and slice away root end. Wash, halve and slice the bulbs finely.
• ▢
  Place the sliced fennel in a medium skillet with 2 or 3 tablespoons butter. Sprinkle with salt, cover pan and cook on low heat for 5 minutes. Stir occasionally and allow to caramelize to a light golden colour.
• ▢
  Add cream or milk, raise heat to boil, then cover and simmer on low for 5 or 10 minutes, till tender.
• ▢
  Add 1 tablespoon grated Parmesan, and mix well. Place in oven dish and grill till golden brown. Serve warm as a side.

Notes

*Slice off the frilly fronds from each bulb, but do not throw these away as they make an excellent garnish.

MEASUREMENT NOTES

The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

Nutrition

Calories: 263kcalCarbohydrates: 20gProtein: 6gFat: 20gSaturated Fat: 12gCholesterol: 52mgSodium: 333mgPotassium: 1035mgFiber: 7gSugar: 3gVitamin A: 919IUVitamin C: 28mgCalcium: 206mgIron: 2mg

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