Try this variation on a potato gratin for a side dish that has a mild anise-like flavor, but is sweeter and more aromatic.

By / Photography By Lexi Mire | November 11, 2016

Ingredients

  • 5 medium fennel bulbs
  • 4 cups (32 ounces) vegetable stock
  • 1 cup (8 ounces) heavy whipping cream
  • 3/4 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • Pepper to taste

Instructions

Preheat oven to 400°.

Prepare the fennel by cutting off the stalks where the green and white meet. Then quarter each bulb. Place the quarters into a heavy pot. Season and then pour the vegetable stock over the fennel until just covered. Bring the stock to a boil and simmer for 7 minutes. Transfer the fennel and half the liquid to a medium-size baking dish. Add the cream and place uncovered in the hot oven. Bake uncovered for 10 minutes. Remove and add the breadcrumbs and grated cheese. Place back into the oven and bake until the cheese has melted and turned golden brown, about 5–7 minutes. Serve immediately.

 

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Ingredients

  • 5 medium fennel bulbs
  • 4 cups (32 ounces) vegetable stock
  • 1 cup (8 ounces) heavy whipping cream
  • 3/4 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • Pepper to taste
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