Fennel Gratin
By Naperville Magazine
December 2024 View more Recipe
By Kelli Ra Anderson
Ready for something unusual and delicious at your holiday table this year? Fennel gratin may be just what you are looking for. While it’s a relative newcomer to American holiday tables, Italians have known for centuries why baked fennel was worth gracing theirs, especially for winter celebrations. When baked, this ancient Roman favorite transforms into delicate, mild, and tender bites. Few vegetables can boast of its versatility—loved in desserts, prized as a herb, and a star in many memorable savory dishes. This beautiful dish in particular—which bakes the fennel in a creamy Parmesan sauce, tucked beneath a buttery crumb and cheese topping—is sure to make believers of the uninitiated and dedicated converts of the avowed anise-resistant.
MAKES 6 servings
INGREDIENTS
3 large fennel bulbs, trimmed, cored, and sliced into wedges (1 inch)
2 shallots, thinly sliced
4 cloves garlic, minced
4 tablespoons butter
1 cup heavy cream
1 cup chicken stock
¼ cup dry white wine
4 tablespoon flour
1 teaspoon salt
½ teaspoon pepper
1 cup Parmesan cheese
1/2 cup panko crumbs
Zest of 1 lemon
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Sautée shallots and garlic with 3 tablespoons butter in a large saucepan until soft. Stir in 3 tablespoons flour for a roux, followed by cream, ¼ cup Parmesan cheese, stock, salt, pepper, and wine. Remove from heat.
3. Trim off the stalks of fennel bulbs and cut the bulb in half, lengthwise. Cut out most of the core with a wedge cut before slicing the halves into ¼ -inch-thick wedges (the small remaining core helps to hold each wedge together). Parboil for 5 minutes in salted boiling water. Rinse and set aside.
4. Mix panko, remaining 1 tablespoon melted butter, lemon zest, and ¼ cup cheese until crumbly. Set aside.
5. Line the bottom of a greased baking dish or pan with the fennel before topping with the sauce. Top with ½ cup Parmesan. Bake uncovered for 30 minutes.
6. Remove the dish, sprinkle the crumb mixture over it, and raise the temperature of the oven to 425 degrees. Return to the oven and continue baking for 15 minutes or until the top is brown and fennel is tender.
PRO TIP: Every part of the fennel plant is edible. From its delicate fronds (great in salads, marinades, sauces, and even pesto) to its stalks (fabulous in stocks or roasted alongside fish for subtle flavor), don’t let this wonderful vegetable go unexplored.
Photos: Kellira Media
