Baked Fennel Gratin: Low-Calorie Side Dish is a tasty and quick side dish, very flavorful and prepared in no time with very few ingredients, pleasing everyone always.
Baked fennel gratin is an excellent choice for both taste and health.
Baked fennel gratin is an excellent choice for both taste and health.
Cooking softens the fibers, making fennel more digestible and enhancing nutrient absorption.
During cooking, some nutrients concentrate, making the dish even richer nutritionally.
Baked fennel gratin pairs well with various main courses, like fish or white meat, but it can also be enjoyed as a standalone side dish.
You can season the baked fennel gratin with some chili if you like, and you can also use other herbs to taste. I made the simple version because it was to accompany a very hearty main dish.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Autumn, Winter, and Spring
Ingredients for Baked Fennel Gratin: Low-Calorie Side Dish
- 3 fennel
- 5 tablespoons breadcrumbs
- 1 white onion
- 2 teaspoons dried oregano
- 5 tablespoons extra virgin olive oil
- 12 black olives
- 2 pinches salt
- 2 pinches pepper
Tools
- 1 baking tray
Preparation of Baked Fennel Gratin
To prepare the baked fennel gratin, first wash the fennel and remove the outer leaf, which is usually the toughest.
Cut in half and then into wedges, trying to make them as uniform as possible. Set aside.
Peel and cut the onion in the same way; if you prefer, you can use Tropea onion, which is sweeter in flavor.
Place both the fennel and onion in a large bowl and drizzle with extra virgin olive oil.
Add the breadcrumbs to the bowl, salt and pepper, and mix in the oregano, then mix with your hands to evenly distribute the seasoning.
Now preheat the oven to 428°F (220°C). If you have the fan function, it cooks faster, so use it. Line a baking tray with parchment paper and place both the fennel and onion on the tray without overlapping them.
Bake the baked fennel gratin in the middle rack of the oven for 20 minutes with the fan function or 25/30 with a conventional oven.
5 minutes before the end of cooking, add the olives and finish cooking.
Remove the baked fennel gratin from the oven and sprinkle with some fennel fronds. Let them rest for 5 minutes before serving and..
ENJOY YOUR MEAL
You can enrich your baked fennel gratin with the addition of other vegetables, such as potatoes, onions, or carrots.
You can use aromatic herbs such as rosemary, thyme, or sage to add an extra touch of flavor. Also, use different types of cheese to gratin your fennel, from Parmesan to Pecorino, according to your tastes.
Storage
Baked fennel gratin can be stored for 2 days in the refrigerator in an airtight container.
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