Creamy fennel gratin
Fennel has a distinct and really tasty flavor that works well in a gratin with parmesan. Try it!
- fennel bulb
- vegetable/fennel stock
- grated cheese, for example parmesan
I really enjoy fennel and I try to use the entire bulb in my cooking. Fennel is just as delicious in stews as in bread or even vegetable salts. This is one of my favorite fennel recipes though, creamy fennel gratin. Use fennel stock to make it even tastier.
Turn the oven to 435 degrees (around 225 degrees Celsius.)
Remove the fronds and clean the bulb.
Cut the fennel bulb into wedges but leave the middle stalk.
Boil a little stock in a pot and add the fennel.
Let the fennel simmer (without a lid) until almost soft.
Put the fennel in a baking dish and add a little stock on top.
Put grated cheese on top of the fennel and cook in the oven until it gets some color.
This creamy fennel gratin tastes wonderful as a side to fish or meat. I'm serving the gratin with vegetables from the garden, a yogurt sauce, roasted bread and two dressings with beans, chickpeas, and beets. Enjoy!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth