Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, fennel gratin. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Trim the fennel tops, then cut into wedges. Fennel is the most wonderfully versatile vegetable. You can slice raw fennel thin and serve it with a Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with.
Fennel Gratin is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Fennel Gratin is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have fennel gratin using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fennel Gratin:
- Get 6 fennel bulbs, outer layer removed and cut into 1/4 inch slices
- Prepare 1 tsp salt
- Get white pepper
- Prepare 1/2 c heavy cream
- Prepare 1/2 c grated gruyere cheese
If cooking for vegetarians, replace the Gruyère with Jarlsberg or a suitable comté and use vegetable stock. This fennel gratin makes a hearty winter accompaniment for slow-cooked lamb shoulder or pot-roast chicken. Trim fennel tips and remove outer leaves if these are tough or discoloured. Fennel wedges are coated with a creamy white sauce and topped with Parmesan cheese for an Italian gratin that makes a lovely first course.
Instructions to make Fennel Gratin:
- Preheat the oven 180 C
- Bring a pot of salted water to a boil and blanch the slices fennel for 5 minutes
- Drain, toss with salt and pepper and spread in a buttered gratin dish.
- Pour cream, toast to coat, and then settle the fennel into an even layers
- Cover the dish with foil and bake for 30 minutes
- Remove the foil, sprinkle the grated cheese over the top and slip under the broiler until the cheese is brown to a crips coating, about 3 minutes.
- Let it cool and serve
All Reviews for Finocchi al Gratin (Fennel Gratin). The rich taste of fennel baked in a cream sauce is topped with tomatoes, scattered bits of olives and a good grating of Parmesan. This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. Fennel Gratin Recipe : Fennel baked in cheese with a golden brown crunchy bread crumb crust. Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
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