Description
A delicious and easy-to-make Fennel Gratin featuring tender fennel bulbs covered with a crispy Parmesan and Panko breadcrumb topping, baked to golden perfection. This elegant side dish balances the mild anise flavor of fennel with the richness of butter and cheese, making it a perfect complement for a variety of main courses.
Ingredients
Scale
Vegetables
- 4 bulbs fennel
Topping
- 1 cup Panko breadcrumbs
- 2/3 cup shredded parmesan cheese
- 1/2 cup parsley (finely chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Others
- 2 tablespoons olive oil
- 2 tablespoons butter (melted)
Instructions
- Preheat and Boil: Heat 6 cups of boiling water in a large pot and preheat your oven to 375 degrees F (190 degrees C).
- Prepare Fennel: Trim the fronds and base from the fennel bulbs. Cut the fennel into 1 to 2-inch strips and remove any woody centers to ensure tenderness.
- Simmer Fennel: Place the fennel strips into the boiling water and let them simmer gently for 7 minutes until slightly softened.
- Mix Topping: While fennel simmers, combine the Panko breadcrumbs, shredded parmesan cheese, finely chopped parsley, salt, and black pepper in a small bowl, mixing well.
- Assemble Dish: Drain the fennel thoroughly and place it evenly in a baking dish. Drizzle the olive oil and melted butter over the fennel. Mix half of the breadcrumb mixture with the fennel to incorporate flavor throughout, then evenly spread the remaining breadcrumb topping over the surface.
- Bake Covered: Cover the baking dish with tin foil and bake in the preheated oven for 25 minutes to let the flavors meld and the fennel cook fully.
- Bake Uncovered: Remove the tin foil and continue baking for an additional 20 minutes or until the top is beautifully browned and crisp.
Notes
- For a richer flavor, you can add a little garlic to the breadcrumb mixture.
- Use fresh parsley for the best flavor and vibrant color.
- Be sure to remove the woody core of the fennel to avoid toughness.
- Serve hot as a side dish with roasted meats or vegetarian mains.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
