Baked fennel gratin, is a classic green side dish from Italian cuisine. Fennel is a winter vegetable rich in vitamins, very versatile, and with a great taste. You can make various easy and quick recipes with fennel, such as Fennel and Ricotta Balls, which are really tasty. In this recipe, the fennel is baked and covered with a delightful toasted crust.
Perfect as a side dish to accompany all kinds of main dishes, or if paired with slices of bread, it becomes a substantial single dish. In this recipe, I gratinated them with bread and aromatic herbs, if you want a richer dish, you can cover them with béchamel, it’s your choice.
Here are other fennel recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 44.22 (Kcal)
- Carbohydrates 6.08 (g) of which sugars 0.88 (g)
- Proteins 1.43 (g)
- Fat 1.55 (g) of which saturated 0.25 (g)of which unsaturated 0.24 (g)
- Fibers 1.13 (g)
- Sodium 334.70 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 3 fennel
- 3 tablespoons breadcrumbs
- 1 bunch sage (fresh or dried)
- 3 sprigs rosemary
- 1 sprig thyme
- to taste extra virgin olive oil
- to taste salt
- Knife Professional Kitchen Knife Set – 7 Pieces Stainless Steel Black Knife With Acrylic Block – Professional Kitchen Knife Set with Block Kitchen Knives Chef Knife
- Baking dish Excelsa Rectangular Baking Dish Perfect for Baking Any Type of Dish, Ceramic, White, 28 X 22
- Bowl Eliplast 512/1 0 Salad Bowl, 3 Liters, Plastic, White
Steps for Baked Fennel Gratin
Let’s start by cleaning the fennel, washing them, and drying them with a towel. Then we cut them into slices about 1/2 inch thick. Arrange them on a baking sheet lined with parchment paper greased with a little oil. Bake in a static oven at 356°F for about 20 minutes
Meanwhile, prepare a mixture of aromatic herbs, 1 sprig of rosemary, 1 sprig of thyme, and the sage to which you will add the breadcrumbs, a couple of tablespoons of oil, and the salt
After 20 minutes, add the herb mixture to the fennel surface and a few sprigs of rosemary, and bake for about 5 minutes at 374°F. Sprinkle with some sage leaves and serve
Storage, notes, tips for Baked Fennel Gratin
Recipe Variations:
With Cheese (More Gratinated):
Add 2-3 tablespoons of grated Parmigiano Reggiano to the mixture of aromatic herbs and breadcrumbs to get a tastier crust and a more traditional gratin.
Orange Flavored:
Add the grated zest of half an untreated orange to the herb mixture. Orange pairs perfectly with the sweet and slightly aniseed taste of fennel.
With Smoky Flavor:
Add 1-2 tablespoons of grated parmesan and 50g of speck or pancetta cut into very small cubes and quickly blanched, to be distributed with the herb mixture.
Spicy:
Add a pinch of crushed red pepper (or black pepper) to the breadcrumbs and herb mix for a spicy note
Storage:
Cooked: Baked fennel gratin can be stored in an airtight container in the fridge for 2-3 days. They tend to lose some crispness.
Reheating: To restore crispness, it’s recommended to reheat them in a fan oven at 320°F for a few minutes rather than in the microwave.
Freezing: Not recommended. Baked fennel gratin becomes mushy once thawed.
FAQ (Questions and Answers)
1. Can I prepare the breadcrumb and herb mix in advance?
Yes, the aromatic herb mixture, breadcrumbs, oil, and salt can be prepared in advance and stored in an airtight jar in the fridge for 2-3 days. This reduces preparation time before baking.
If my fennel doesn’t soften after 20 minutes, what should I do?
Cooking times depend on the size and freshness of the fennel. If they are still too crunchy after 20 minutes, extend the first cooking phase for another 5-10 minutes until they are tender but still firm. Only then add the mix for the final gratin.
Can I use dried herbs instead of fresh ones?
Absolutely yes. Dried herbs are a great substitute. Keep in mind that dried herbs have a more concentrated flavor, so use about half the amount indicated for fresh ones (for example, 1 teaspoon of dried rosemary instead of 1 whole sprig).
