FENNEL GRATIN WITH WALNUT-THYME BREADCRUMBS
A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
Provided by Alison Roman
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30-35 minutes.
- While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
- Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12-15 minutes. Let cool slightly before serving.
FENNEL GRATIN
Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
FENNEL GRATIN
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. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect - coarse bread crumbs are toasted and shattered just so - but every component is key to the final dish. A lot happens simultaneously, so breathe deep, and be sure to prep your ingredients before beginning, and carefully read through the recipe to the end (a good practice always). If you'd like to get a head start, the bread crumbs may be toasted and stored at room temperature; the fennel and cheese sauce can be made up to 1 day in advance and refrigerated, separately, until you are ready to assemble, bake and serve. It's ideal for entertaining.
Provided by Christine Muhlke
Categories side dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Toast the bread crumbs: Heat oven to 250 degrees. Remove crust from bread and slice 1/4 inch thick, then tear slices into 1/2 inch pieces. Spread on a baking sheet and bake for 40 to 45 minutes, until completely dry and brittle, but without any color. Let cool, then break into roughly pebble-size pieces and place between 2 sheets of parchment paper or in a plastic bag. Gently roll a rolling pin across the surface several times until crumbs have a rustic texture - larger than a grain or rice but smaller than a pea. Measure 3/4 cup crumbs and set aside. (Reserve leftover crumbs for another purpose.)
- Meanwhile, prepare the fennel: Chop 3 tablespoons fronds and set aside. If you're using large bulbs, cut lengthwise into quarters; if you're using small bulbs, cut lengthwise in half. Leave base fully attached in both instances. Turn fennel pieces cut side up and season with salt and pepper.
- Heat your largest sauté pan over medium-high heat. Add oil and butter. Then, working in batches to avoid overcrowding, add fennel cut side down and sear until deep chestnut brown, 2 to 3 minutes. If fennel is quartered, flip pieces to sear the other cut surface for 2 to 3 minutes more. Transfer fennel to a large Dutch oven.
- Add stock and wine to Dutch oven, place over low heat, cover and simmer until fennel is fork-tender but not mushy, 20 to 25 minutes. Using tongs or a slotted spoon, place fennel neatly in a 9 by 13-inch broiler-proof baking dish and set aside.
- Prepare the bread crumb topping: In a medium saucepan over medium-low heat, melt butter. Add bread crumbs, garlic paste, fennel pollen and pepper and cook, stirring often, until crumbs are pale gold, 2 to 3 minutes. Don't let them take on too much color. Remove pan from heat and stir in chopped fennel fronds.
- Make the cheese sauce: In a saucepan over medium heat, melt butter and whisk in flour. Whisk for about 1 minute, then add garlic paste. Whisk until flour begins to take on a pale gold color, 2 to 3 minutes; you want a shade between off-white and not quite beige.
- Gradually whisk in milk. Once all of the milk has been added, whisk vigorously until sauce is completely smooth; turn down heat to medium-low and simmer, whisking periodically to avoid scorching, until sauce fully thickens, 10 to 12 minutes. Turn off heat, whisk in Gruyère, and season with salt and pepper. The sauce should be very thick.
- To assemble: Place a rack in the upper third of the oven and heat to 350 degrees. Pour cheese sauce over fennel (very gently reheat sauce if cold), and sprinkle with Gruyère and Parmigiano-Reggiano. Bake until bubbling and beginning to brown, 15 to 20 minutes.
- Remove gratin from oven and scatter bread crumb topping in an even layer across the top. Continue to bake until gratin takes on a deep golden hue, about 5 minutes. If it needs more color, place dish under the broiler for 1 minute, watching it very carefully to ensure nothing burns. Serve immediately.
FENNEL GRATIN
If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with crusty bread to dab at the sauce.
Provided by evelynathens
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.
- Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
- In the meantime, prepare the béchamel sauce and preheat oven to 400F.
- Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
- Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.
- Serve.
Nutrition Facts : Calories 242.2, Fat 17.8, SaturatedFat 10.8, Cholesterol 46.7, Sodium 250.8, Carbohydrate 19.2, Fiber 7, Sugar 3.2, Protein 4.9
FENNEL GRATIN
This is sort of the grilled steak of vegetable sides: it's rich and intense, and needs a wine that can stand up to it. The cheese and cream let the cabernet's tannins do the heavy lifting; the slight vegetal note of the fennel brings out the wine's red fruit.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine.
- 2. Whisk the mustard into the heavy cream and pour over the fennel mixture. Bake until bubbling and golden, about 1 hour.
FENNEL & TOMATO GRATIN
This is a great meat-free main dish with a salad, or serve it with roast pork or lamb
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
- While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.86 milligram of sodium
PARMESAN FENNEL GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
- Note: The ingredient quantities were proportionally increased for this episode.
POTATO AND FENNEL GRATIN
Provided by Bruce Aidells
Categories Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Fennel Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks; cover and cook until tender, stirring occasionally, about 10 minutes. Remove from heat.
- Chop enough fennel fronds to measure 1/2 cup; set aside. Discard any remaining fennel fronds. Arrange half of fennel slices in single layer in prepared baking dish; sprinkle with 1/4 cup fennel fronds, salt and pepper. Top with half of sliced potatoes in single layer. Arrange half of leek mixture over. Sprinkle generously with salt and pepper. Sprinkle with half of grated Parmesan cheese. Repeat layering with remaining fennel slices, fennel fronds, potatoes, leek mixture and Parmesan cheese. Sprinkle potato gratin generously with salt and pepper.
- Bring chicken stock and whipping cream to boil in medium saucepan. Pour mixture over potato gratin. Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour 10 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover gratin with aluminum foil and rewarm in 375°F oven about 20 minutes.)
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- Arrange a rack in the center of the oven; preheat to 375°. In a large wide heavy pot, melt half the butter over medium-high heat. Add half the sliced fennel and half the leeks. Cook, stirring occasionally, until the fennel and leeks are crisp-tender, 9 to 11 minutes. Using a slotted spoon, transfer the fennel and leeks to a 9-by-13-inch baking dish. Repeat with the remaining butter, fennel, and leeks. Transfer the fennel and leeks to the baking dish. Stir in the thyme; season with salt and pepper. Spread the vegetables out in an even layer in the baking dish. Add the cream and stock. Using the back of a large spoon, press down on the vegetables to submerge them in the cream and stock and to smooth the top. Bake until the gratin is bubbling and the top is deep golden, 45 to 50 minutes.
- Remove the gratin from the oven. Top with the breadcrumbs. Broil until the top is golden, 1 to 3 minutes. Let stand for 10 minutes before serving. Get Ahead Up to 2 Days Ahead: Make the gratin through Step 1. Let cool, then cover and refrigerate. 45 Minutes Before Serving: Warm in a 375° oven until heated through, 20 to 30 minutes. Continue the recipe, starting with Step 2. See all our Thanksgiving recipes for planners and procrastinators here.
FENNEL GRATIN IS A SIDE DISHES BY MY ITALIAN RECIPES
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Servings 4Published 2011-11-09Category Side Dishes
- Blanch them in salted water for 15 minutes, then drain and transfer them to an oiled baking dish.
- Arrange them neatly and then dot a few pieces of butter over the top, along with salt, pepper, breadcrumbs and Parmesan cheese.
ONION-FENNEL GRATIN RECIPE - MICHAEL ROMANO | FOOD & …
From foodandwine.com
Servings 4Published 2013-12-07Total Time 1 hr 45 mins
- Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Put the fennel bulbs in a large saucepan of water and add 1 teaspoon of salt. Bring the water to a simmer over moderate heat and cook the fennel for 1 minute. Drain the fennel and let cool completely; pat dry with paper towels. Cut the fennel lengthwise through the core into 1/4-inch-thick slices.
- In a large skillet, heat the olive oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden and softened, about 10 minutes. Season with salt and pepper.
- Spread one-third of the onions in the baking dish and arrange half of the fennel slices on top. Season with salt and pepper and sprinkle with 1/2 cup of the Pecorino. Top with half of the onions, the remaining fennel and then the remaining onions. Sprinkle the remaining 1/2 cup of Pecorino and the breadcrumbs on top and dot with the butter. Cover with foil and bake for 1 hour, or until the fennel is tender.
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From sainsburysmagazine.co.uk
5/5 (33)Category MainServings 4Total Time 1 hr
- Heat the oven to 200°C, fan 180°C, gas 6. Trim the fennel bases keeping the bulbs intact, and remove any fennel fronds, reserving to garnish. Cut each bulb into 6-8 wedges.
- Put the wedges into a roasting tray and drizzle over 2 tablespoons of oil. Season with salt and pepper, and bake for 30-40 minutes until tender when pierced with a knife. Add the cannellini beans to the dish for the last 10 minutes.
- Mix the crème fraîche, milk, half the thyme leaves, garlic and seasoning. Crumble the bread into another bowl, making a mixture of large and small crumbs, stir in the remaining thyme leaves, ½ tablespoon olive oil; season. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Helvetica Neue'; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
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- Trim fennel tips and remove outer leaves if these are tough or discoloured. Reserve any feathery bits and chop - they can go into the gratin.
- Quarter each head of fennel length ways and carefully remove the hard core from each segment. Using a mandolin if you have one (it's much easier than a knife), cut the fennel into wafer-thin slices. Cut potatoes into wafer-thin slices, then place in a saute pan with fennel, double cream, sour cream, milk, salt and pepper. Bring to the boil, then reduce heat to low and let potatoes and fennel cook gently for about four minutes.
- Preheat oven to 180 degrees. Butter a gratin dish and rub with halved garlic clove. Mix mustard through potato mix, then spoon mixture into gratin dish, season well and sprinkle over the reserved fennel fronds. Bake for one hour 20 minutes. The vegetables should be tender, the milk absorbed and the top golden brown.
FENNEL GRATIN - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, FrenchTotal Time 1 hr 25 minsCategory Easter, Side DishPublished 2020-07-15
- Cut fennel into slim wedges (no more than 1.5cm at their thickest), removing any tough central core.
- Heat 1½tbsp oil in a large frying pan over medium-high heat and fry fennel, until golden and softening, about 10min.
FENNEL GRATIN RECIPE | EATINGWELL
From eatingwell.com
Category Thanksgiving Casserole RecipesPublished 2016-06-03Total Time 1 hr 30 minsCalories 153 per serving
- Preheat oven to 400 degrees F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
- Trim off stalks and tough outer layers from fennel. Cut the bulbs in half lengthwise. Then cut each half into 4 wedges. Heat oil in a large nonstick skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for about 1 minute more. Pour in broth, lemon juice and anise liqueur (if using); cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Season with salt and pepper and transfer to the prepared dish. Bake, uncovered, until the fennel is very tender, about 45 minutes. Combine Parmesan and breadcrumbs; sprinkle over the fennel. Bake until the top is golden, about 10 minutes longer.
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From gourmettraveller.com.au
Cuisine FrenchCategory Lunch, Dinner, MainAuthor Lisa FeatherbyTotal Time 1 hr
- Heat 1 tbsp oil in a large frying pan over medium-high heat. Add fennel in batches, season to taste, and fry until golden (6-8 minutes).
- Preheat oven to 180C and butter a 2.5-litre baking dish. Bring cream and garlic to a simmer in a large saucepan over medium heat. Add fennel and potato and return to a simmer, then transfer vegetables with a slotted spoon to prepared dish. Pour the cream over the top, scatter with two-thirds of the parmesan and bake until fennel and potato are tender when pierced with a knife (30-35 minutes).
- Preheat grill to high. Combine remaining oil and remaining parmesan with breadcrumbs in a small bowl. Scatter breadcrumbs over fennel and potato and grill until golden and crunchy on top (6-7 minutes). Stand for 5 minutes, then serve.
FENNEL GRATIN RECIPE - THIS HEALTHY TABLE
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- Trim the fronds and base from the fennel bulbs and cut the fennel into 1 to 2-inch strips. Remove any woody centers.
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4.5/5 (8)Total Time 25 minsCategory Low Carb Side DishesPublished 2020-01-06
- Place them in a microwave-safe bowl with the water, then cover and microwave for 5 minutes on full power. Drain the fennel and transfer to a baking dish.
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- Pour the cream into a small saucepan, add the garlic and bay leaf, and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 180°C/160°C/Gas 4.
- Trim the fennel and cut into wedges – either 6 or 8 per fennel depending on size. Steam over boiling water for 4–5 minutes or until tender. Use the butter to grease a gratin dish, then remove the fennel from the pan and tip into the buttered dish.
- Separate the leaves and stalks from the Swiss chard. Slice the stalks into 3cm pieces, tip into the steamer and cook for 2–3 minutes. Meanwhile slice the leaves and add these to the pan, and cook for a further minute or so until wilted.
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- Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and ¾ teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees.
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