How to Prepare Perfect Fennel Gratin
Fennel Gratin. Fennel has a special affinity for Parmesan, and in this simple gratin fennel wedges are tossed with breadcrumbs, Mozzarella and Parm, and baked until golden brown. A lovely side for lighter fare, such chicken or fish, and would also work well as a dressy side for a holiday meal. Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat.
In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add cream. Whisk the mustard into the heavy cream and. You can cook Fennel Gratin using 5 ingredients and 7 steps. Here is how you cook that.
Ingredients of Fennel Gratin
- You need 6 of fennel bulbs, outer layer removed and cut into 1/4 inch slices.
- Prepare 1 tsp of salt.
- Prepare of white pepper.
- Prepare 1/2 c of heavy cream.
- Prepare 1/2 c of grated gruyere cheese.
If you've never tried fennel, but want to, this is the dish for you. 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.
Fennel Gratin step by step
- 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.
In a large skillet, heat the olive oil. Peel the potatoes, then thinly slice them by hand or with a mandoline. Whisk in cheese until melted and smooth. Nigella's fennel and Gruyère gratin is the ultimate celebration of this often under-appreciated vegetable. Make it as a side dish for a roast or the centrepiece of a meat-free feast.
