Oven-baked fennel au gratin without bechamel is a tasty side dish or a vegetarian main dish au gratin.
Fennel is a Mediterranean plant available almost all year round depending on the cultivation area. It is a vegetable that, due to market demands, is found in a few varieties: Florence sweet, Naples giant, Sicily large, Parma, Mantua, Romanesco very similar to each other.
GLUTEN and egg-free RECIPE, suitable for intolerant and celiac individuals.
SEASONALITY of #fennel – available all year round except during the hottest summer months.
September is the best month for purchase, also great for the price.
RECIPES with fennel:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
- Energy 196.41 (Kcal)
- Carbohydrates 4.12 (g) of which sugars 3.86 (g)
- Proteins 4.39 (g)
- Fat 17.82 (g) of which saturated 2.01 (g)of which unsaturated 0.06 (g)
- Fibers 4.57 (g)
- Sodium 216.13 (mg)
Indicative values for a portion of 200 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
Oven-baked Fennel Au Gratin
- 1.1 lbs fennel (tapered)
- 2 tbsps extra virgin olive oil (or 4 tbsps butter)
- 1.7 oz smoked ricotta (or other grated cheese without animal rennet)
- to taste salt
- to taste chili powder (or pepper – optional)
Oven-baked Fennel Au Gratin – Tasty Recipe
First, clean and wash the fennel, then cut them into slices about 1/4 inch thick.
Cook them until al dente: steam for about 10 minutes or in a pressure cooker for about 3 minutes after the whistle.
Preheat the static oven to 356°F.
Meanwhile, in a pan heat the oil (or gently melt the butter) and add the cooked fennel and salt, let them sauté for a few minutes.
Once ready, place the vegetable in a baking dish (ceramic or pyrex glass) and sprinkle them with grated smoked ricotta, if necessary mix and pour more cheese on top.
Grill them in a preheated static oven at 356°F on a high shelf, for about 15 minutes or until they are well browned on the surface.
Serve the oven-baked fennel au gratin hot or lukewarm.
Variations of Oven-baked Fennel Au Gratin
To give it an extra touch, add some capers or chopped sun-dried tomatoes, or some Taggiasca olives.
Buying FENNEL
Buy white, compact, fresh, and firm fennel.
Better to choose:
– the ones with elongated shape and less sweet (called females) to cook
– the ones with round and fleshy shape (traditionally called males) to eat raw.
Try the fennel and carrot salad.
How to store fresh fennel
In the fridge: they keep for 8 – 10 days in the vegetable drawer
In the freezer: they are stored already washed and blanched in suitable containers for up to 10 months.
