Fennel Au Gratin

Fennel au gratin is a delicious and refined side dish that pairs well with many dishes. Here is the recipe with an Italian twist:

Ingredients

• 4 medium-sized fennel bulbs
• 100 g of grated Parmesan cheese
• Bread crumbs as needed
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• Nutmeg (optional)
• Butter as needed (about 30 g)

Preparation

1. Preheat the oven to 200°C.
2. Clean the fennel by cutting away the hard part of the base and the damaged outer leaves. Cut the fennel vertically into wedges keeping the base intact to avoid them falling apart.
3. Boil them in salted water for about 10-15 minutes until they are tender but still al dente. Drain well.
4. While the fennel are cooking, prepare the bechamel by melting butter in a saucepan over medium heat, add a bit of flour to create a roux, then slowly pour in the hot milk, stirring vigorously to prevent lumps. Season with salt, pepper, and nutmeg to taste.
5. Oil a baking dish with a drizzle of olive oil. Place the well-drained fennel in the dish, pour the bechamel sauce over them, and sprinkle with grated Parmesan cheese and breadcrumbs.
6. Add a few pats of butter on top to promote browning.
7. Bake the fennel until they have a nice golden surface, for about 20 minutes.
8. Once gratinated, let them rest for a few minutes before serving.

Trivia

Fennel au gratin is a versatile dish that lends itself to multiple variations: for example, you can enrich them with a touch of curry in the seasoning for a more exotic flavor, or add blue cheese for a more intense taste. This dish pairs well with meat or fish main courses, thanks to its delicate flavor that doesn’t overpower other tastes.