Fennel Gratin

Fennel Gratin

Fennel is a nice change from the normal vegetable side dish rut we seem to fall into.  I never used to be a big fan of fennel  (which is low-carb and rich in vitamin C) but when it is slow cooked like this, the anise flavor mellows.  This would be a perfect side dish for a holiday meal.

(8 votes, average: 4.50 out of 5)
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Fennel Gratin

Ingredients

  • 2 bulbs fennel, trimmed and halved lengthwise
  • 2 Tbsp butter, cubed
  • 2 cloves garlic, peeled and halved
  • Coarse salt
  • Freshly ground black pepper
  • 1 1/2 cups hot chicken stock
  • 2 Tbsp heavy cream
  • Freshly grated nutmeg
  • 1/4 cup freshly grated parmigiano-reggiano

Instructions

  1. Preheat oven to 350°. Arrange fennel in a 10″ baking dish, and scatter butter and garlic around fennel.
  2. Season to taste with salt and pepper.
  3. Add hot stock and bake until tender and browned, about 1 1/2 hours.
  4. Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel.

Yield: 2

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Melissa Lieser

Melissa Lieser began her training in Culinary Arts at Kendall College in Chicago, Illinois and most recently at the French Culinary Institute in New York City, where she graduated with distinction and at the top of her class. She has worked in multiple kitchens across the United States and is the founder of missysrecipes.com. Melissa spends her time raising her two amazing children, reading, and exploring the city. She promotes the use of seasonal, local and fresh ingredients to create flavorful and simple dishes. So much so, that after recently moving to San Francisco, she has decided to dedicate the entire year of 2011 to eating only local foods and blogging about it on www.theeatlocalexperiment.com.

Melissa Lieser
Melissa Lieser

Melissa Lieser began her training in Culinary Arts at Kendall College in Chicago, Illinois and most recently at the French Culinary Institute in New York City, where she graduated with distinction and at the top of her class. She has worked in multiple kitchens across the United States and is the founder of missysrecipes.com. Melissa spends her time raising her two amazing children, reading, and exploring the city. She promotes the use of seasonal, local and fresh ingredients to create flavorful and simple dishes.

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marla
marla
13 years ago

This fennel sounds awesome! The perfect way to prepare it :)

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Lana @ Never Enough Thyme
Lana @ Never Enough Thyme
13 years ago

You’re so right about cooking time mellowing the anise flavor in fennel. My favorite way to cook it is to slice it thinly, sprinkle with olive oil, salt and pepper and roast in a hot oven until brown on the edges. This sounds like another promising preparation with the garlic, cream and cheese. Must try it very soon!

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