Pan-fried gratin fennel is a tasty and quick side dish to prepare, saving both time and energy.
Ideal for those who are not particularly fond of this vegetable. The mix of breadcrumbs, grated cheese, and spices makes them truly irresistible.
It’s a recipe I discovered at my dear friend Wendy’s house, and I made it my own immediately.
She also has two kids like me, and she tries everything to get them to eat vegetables.
Fennel is indeed a true source of well-being, rich in vitamins, minerals, purifying, and much more.
Additionally, they are low in calories, making them suitable for low-fat diets.
In this recipe, the fennel is cooked in a pan with half a glass of orange juice or water for about ten minutes until softened, then seasoned with the gratin and olives for another 5 minutes to achieve a crispy result on the surface and soft inside.
In the gratin, besides Parmesan and breadcrumbs, marjoram, thyme, and wild fennel are added, but you can add the spices you have available or prefer.
I also recommend
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 fennel
- 1/2 cup orange juice or water
- 1.4 oz breadcrumbs
- 0.7 oz grated Parmesan
- to taste thyme
- to taste wild fennel
- to taste marjoram
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Frying Pan
- 1 Bowl
- 1 Chopping Board
- 1 Knife
Steps to Prepare Pan-Fried Gratin Fennel
To prepare the delicious pan-fried gratin fennel in a frying pan we start by removing the stalks and any damaged parts of the vegetable. Then wash well under running water and, on a cutting board with the help of a knife, slice the fennel first in half and then into not too thin slices.
Then place them in a bowl, season with salt, add extra virgin olive oil and spices, and mix well. Then heat a nonstick pan and add the fennel, allowing them to brown on both sides for a few minutes.
Once slightly browned, add half a glass of orange juice or water and the olives, and cook covered for 10 minutes until they soften. In the meantime, in a small bowl, mix breadcrumbs with grated cheese and sprinkle it over the fennel. Let cook for another 5 minutes, turning them once on each side.
After cooking, drizzle with a bit of extra virgin olive oil and serve hot… enjoy your meal!
Storage and Notes
Pan-fried gratin fennel can be stored in the fridge for two days. I recommend reheating them for a few minutes before serving.
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