Oven-baked gratinated fennel, is a classic green side dish of Italian cuisine. Fennel is a winter vegetable rich in vitamins, very versatile and with a great taste. You can make several easy and quick recipes with fennel, like Fennel and Ricotta Meatballs, which are very tasty. In this recipe, the fennel is baked and covered with a really delicious roasted crust.
Perfect as a side dish to accompany main courses of all kinds, or if paired with slices of bread, it becomes a hearty main dish. In this recipe I gratinated them with bread and aromatic herbs, if you want a richer dish, you can cover them with béchamel, the choice is yours.
Thus, follow other recipes with fennel:
- Difficulty: Very easy
- Cost: Very economical
- 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
- as needed extra virgin olive oil
- as needed salt
- Knife Professional Kitchen Knife Set – 7 Pieces Stainless Steel Black Kitchen Knife with Acrylic Knife Block – Professional Kitchen Knife Set with Block Kitchen Knives Chef Knife
- Baking Dish Excelsa Rectangular Baking Dish Perfect for Baking All Kinds of Dishes, Ceramic, White, 28 X 22
- Bowl Eliplast 512/1 0 Salad Bowl, 3 Liters, Plastic, White
Steps for Oven-Baked Gratinated Fennel
Let’s start by cleaning the fennel, washing them, and drying them with a towel. Then cut them into slices about 0.4 inches thick. Place them on a baking sheet lined with parchment paper greased with a little oil. Bake in a static oven at 350°F for about 20 minutes
Meanwhile, prepare a mixture of aromatic herbs: 1 sprig of rosemary, 1 sprig of thyme, and sage, to which you will add breadcrumbs, a couple of tablespoons of oil, and salt
After 20 minutes, add the herb mixture to the surface of the fennel and some rosemary sprigs, and bake for about 5 minutes at 375°F. Sprinkle with some sage leaves and serve
Storage, Notes, Tips for Oven-Baked Gratinated Fennel
Recipe Variations:
With Cheese (More Gratinated):
Add 2-3 tablespoons of grated Parmigiano Reggiano to the herb mixture and breadcrumbs to obtain a tastier crust and more traditional gratin.
Orange-Flavored:
Add the grated zest of half an untreated orange to the herb mixture. The orange pairs perfectly with the sweet and slightly aniseed flavor of fennel.
With a 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: Gratinated fennel 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 convection oven at 320°F for a few minutes rather than in the microwave.
Freezing: Not recommended. Gratinated fennel, once thawed, lose texture and become mushy.
FAQ (Questions and Answers)
1. Can I prepare the breadcrumb and herb mix in advance?
Yes, the mixture of aromatic herbs, 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 after 20 minutes they are still too crunchy, extend the first phase of cooking by another 5-10 minutes until they are tender but still firm. Only then, add the mixture 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 (e.g., 1 teaspoon of dried rosemary instead of 1 whole sprig).
