Fennel Gratin Recipe

Overview:

If you’ve never experienced the delightful flavors of fennel, then this Fennel Gratin recipe is your golden opportunity! With a creamy, cheesy sauce blanketing tender fennel bulbs, this dish is a perfect accompaniment to roast meats or a stellar standalone starter. Let’s dive into the recipe!

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Serving: 4 servings

Ingredients:

• 2 fennel bulbs
• 1/3 cup butter
• 1 cup grated parmigiano cheese
• 1 cup half-and-half
• Ingredients for béchamel sauce (see instructions)
• Salt to taste

Instructions:

1. Preparing the Fennel:

1. Begin by washing the fennel bulbs thoroughly.
2. If the outer layer of leaves seems tough, gently remove them.
3. Slice the bulbs into thin wedges, ensuring uniformity for even cooking.
4. Boil the fennel wedges in salted water for approximately 10 minutes until they are tender.
5. Once cooked, drain the fennel well to remove excess moisture.

2. Sautéing the Fennel:

1. In a skillet, melt the butter over medium heat.
2. Add the boiled fennel wedges to the skillet, sautéing them gently in the butter.
3. Gradually pour in the half-and-half, adding a few tablespoons at a time.
4. Allow the fennel to simmer in the creamy mixture for about 15 minutes, ensuring it absorbs the flavors.

3. Preparing the Béchamel Sauce:

1. While the fennel is simmering, let’s prepare the béchamel sauce.
2. You can refer to your favorite béchamel recipe or follow a simple one by melting butter in a saucepan, adding flour to make a roux, and then gradually whisking in milk until thickened.
3. Season the sauce with salt to taste, enhancing its creamy richness.

4. Assembling and Baking:

1. Preheat your oven to 400°F (200°C).
2. Grease an oven-proof dish generously with butter to prevent sticking.
3. Transfer the sautéed fennel wedges into the prepared dish, arranging them evenly.
4. Sprinkle the grated parmigiano cheese generously over the fennel, ensuring every piece gets a delightful cheesy coating.
5. Pour the prepared béchamel sauce evenly over the fennel and cheese, allowing it to seep into all the nooks and crannies.
6. Place the dish in the preheated oven and bake for approximately 20 minutes, or until the top is lightly golden brown and bubbling with creamy goodness.

5. Serving:

1. Once baked to perfection, remove the Fennel Gratin from the oven and let it cool for a few minutes.
2. Serve the gratin hot, allowing the enticing aroma to tantalize your senses.
3. Garnish with fresh herbs like parsley or chives for an added burst of flavor.

Nutritional Information (per serving):

• Calories: 242.2
• Fat Content: 17.8g
• Saturated Fat Content: 10.8g
• Cholesterol Content: 46.7mg
• Sodium Content: 250.8mg
• Carbohydrate Content: 19.2g
• Fiber Content: 7g
• Sugar Content: 3.2g
• Protein Content: 4.9g

Keywords:

Vegetable, Spanish, European, Christmas, Thanksgiving, Brunch, < 4 Hours

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Tips:

• To enhance the flavor profile, consider adding a pinch of nutmeg or a dash of white pepper to the béchamel sauce.
• For a crispy topping, broil the gratin for a few minutes after baking.
• Leftovers can be refrigerated and reheated in the oven or microwave for a quick and satisfying meal.

So, whether you’re hosting a festive feast or simply craving a taste of something new, this Fennel Gratin is sure to impress with its creamy texture and irresistible flavors!