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 & 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
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-AND-POTATO GRATIN
Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight.
Provided by Southern Living Editors
Time 1h22m
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
- Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.
- Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.
- Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover dish, and broil 2 to 4 minutes or until golden brown. Garnish, if desired.
FENNEL SOUP GRATIN
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
- Preheat the broiler.
- Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.
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
POTATO FENNEL GRATIN RECIPE
This potato fennel gratin recipe is an easy-to-make side dish that pairs well with any main meal. The bread crumb topping of these roasted potatoes and fennel brings this whole dish to another level!
Provided by Maria Vannelli RD
Categories side
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
- Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
- Transfer the sliced potatoes, fennel, shallots and lemon to the roasting pan or baking dish.
- Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil.
- Add ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste). Toss one more time to combine. Arrange in a single layer.
- Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20-25 minutes or until you can easily pierce through a potato wedge with a knife.
- Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together.
- Return the dish to the oven (without the foil) and place it on the middle grate. Roast for an additional 30-40 minutes or until the vegetables are golden, slightly crispy on the edges and cooked through. Gently toss the vegetables two more times as they are roasting in the oven.
- While the potatoes and vegetables are roasting in the oven, prepare the bread crumb topping (see below).
- During the last 10 minutes of roasting time, sprinkle the tops of the vegetables with the bread crumb topping. Breadcrumbs will become crisp and golden.
- Remove from the oven. Transfer to a serving dish and garnish with fennel fronds and lemon slices. Serve hot.
Nutrition Facts : ServingSize 1 g, Calories 361 kcal, Carbohydrate 57 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Sodium 410 mg, Fiber 7 g, Sugar 6 g
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.
More about "fennel gratin recipes"
FENNEL GRATIN RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (32)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}
- Transfer the roasted fennel and beans to a baking dish they fit snugly in. Spoon the crème fraîche mixture all over the fennel and scatter over the breadcrumbs. Bake for 10-15 minutes until golden and bubbling. Scatter over any reserved chopped fennel fronds. Serve with a sharply dressed green salad or greens.
DELICIOUSLY CHEESY BAKED FENNEL ONION GRATIN RECIPE
From kudoskitchenbyrenee.com
Reviews 2Category Vegetable-Side DishServings 4Estimated Reading Time 6 mins
- Add the salt and pepper to the skillet and cook the fennel and onion, stirring occasionally, for approximately 4-5 minutes.
BAREFOOT CONTESSA | PARMESAN FENNEL GRATIN | RECIPES
From barefootcontessa.com
- 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.
- Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and ½ 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.
FENNEL GRATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.3/5 (6)Category Side Dish, Fennel, GratinCuisine AmericanTotal Time 1 hr
RACHEL RODDY’S RECIPE FOR FENNEL GRATIN | FOOD | THE GUARDIAN
From theguardian.com
Author Rachel RoddyEstimated Reading Time 5 mins
FENNEL GRATIN - CLOSET COOKING
From closetcooking.com
Reviews 31Estimated Reading Time 5 minsServings 4Total Time 45 mins
ONION-FENNEL GRATIN RECIPE - MICHAEL ROMANO | FOOD & WINE
From foodandwine.com
Servings 4Total 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.
- Preheat the broiler. Uncover the fennel and broil for 2 minutes, rotating the dish, until evenly browned. Let the fennel stand for 5 minutes before serving.
FENNEL GRATIN RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
5/5 (2)Total Time 55 minsCategory Side DishesCalories 129 per serving
- Trim the fronds and base from the fennel bulbs and cut the fennel into 1 to 2-inch strips. Remove any woody centers.
FENNEL GRATIN RECIPE | EATINGWELL
From eatingwell.com
Total 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.
LOW CARB FENNEL GRATIN - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
4.6/5 (5)Total Time 25 minsCategory Low Carb Side DishesCalories 169 per serving
- 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.
- Mix together the heavy cream, garlic, salt, and black pepper. Add the green onions and pour everything over the fennel. Sprinkle some grated Parmesan over the top of everything.
FENNEL POTATO GRATIN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hr 45 minsCategory SidesCalories 299 per serving
- Preheat the oven to 400°F (204°C) and adjust an oven rack to the middle position. Lightly butter a broiler-safe 2-quart (1.9-liter) baking dish.
- In a heavy saucepan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in the garlic and cook, stirring, for 1 minute more.
- Sprinkle in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the half-and-half and cook, whisking constantly, until thickened and bubbly, 3 to 6 minutes.
- Remove from the heat and whisk in the cheese until it melts and the sauce is smooth, 2 to 3 minutes. Stir in the salt, pepper, and nutmeg. If your sauce seems exceptionally thick, thin it with a little additional half-and-half.
CAULIFLOWER AND FENNEL GRATIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 8
- Preheat oven to 450º. Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 minutes. Add fennel slices, and sauté 4 to 5 minutes or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.
- Spoon into a 2-quart gratin or baking dish. Pour cream over mixture. Sprinkle with remaining ingredients.
FENNEL GRATIN | ASWEETLIFE
From asweetlife.org
4.5/5 (8)Estimated Reading Time 1 minServings 2
FENNEL AND TOMATO GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 1 hr 10 minsServings 4
FENNEL GRATIN | RECIPES | GOODTOKNOW
From goodto.com
3.4/5 (28)Estimated Reading Time 1 minServings 4-6Calories 284 per serving
NIGELLA LAWSON'S FENNEL GRATIN RECIPE |SUNDAY ROAST SIDE DISH
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Cuisine FrenchCategory Side DishServings 4
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