Today a recipe for a side dish: fennel au gratin without bechamel.
When it comes to preparing side dishes, I always go into crisis and end up with the two or three things I know everyone will eat. This time, however, I wanted to try making fennel au gratin; I always saw my mother making this recipe, but I never ate them because I didn’t like them, so I made a modification to her recipe and made them tasty and super good.
A different way to get kids to eat cooked fennel, which, rest assured, they will greatly appreciate. Fennel au gratin has a crispy and fragrant flavorful breading because it’s enhanced with Parmesan, making this side dish perfect even as an appetizer. They are perfect and light, contain no bechamel, and are baked in the oven.
I love the fennel and pepper combination, so I scented my side dish with this spice, but you can also use other spices or herbs you like best, such as thyme, oregano, sage, or parsley, and mix them together or, why not, with some orange zest which pairs excellently with fennel.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 lb fennel
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1/2 tsp salt
- 1 1/2 tbsp olive oil
- 1 tbsp butter
- to taste pepper
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Cutting Board
- 1 Knife
- 1 Baking Pan
- 1 Bowl
Let’s Get Started!
Let’s take the fennel and remove the tuft part, then cut it into slices about a quarter inch thick, put them in a bowl, and wash them well.
After draining them completely, add the breadcrumbs, grated Parmesan, salt, and a grind of pepper over the fennel, then mix everything together trying to make the breading stick to all the fennel.
Take a baking pan and line it with baking paper, place our fennel inside, arranging them carefully, then pour the olive oil and the butter pieces on top. Bake in a preheated oven at a temperature of 375 degrees Fahrenheit for about 35 minutes until they are golden brown on the surface.
Remove from the oven and serve hot or slightly warm. Before devouring them all, take a photo of your fennel au gratin and post it on social media tagging me to let me know how you flavored them!
A Curly Suggests
As I mentioned at the beginning, fennel au gratin can be flavored as we like, but we can also change the type of cheese we use, for example using grated Pecorino instead of Parmesan for a more pronounced flavor.
