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)
Fennel Gratin


  • 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


  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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11 years ago

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

Lana @ Never Enough Thyme

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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