Fennel Parmesan Gratin

 

If you've never paid much attention to fennel, it's worth giving it a closer look. I made this Ina Garten-inspired gratin for Meatless Monday and served it as a main dish, and it was phenomenal! The recipe is straightforward, and I wasn't entirely sure what to expect, given fennel's subtle anise flavor. But it wasn't overpowering at all; the natural sweetness comes through beautifully, balanced by a bright lemon note. With the holidays approaching, this would be an impressive side dish. It's a vegetable many people overlook, and preparing it this way highlights its best qualities. I halved the recipe, which worked perfectly, and adjusted the salt slightly to keep the seasoning in check. The lemon in the topping is essential, so don't even think about omitting it.Fennel Parmesan Gratin

 3 medium Melissa’s fennel bulbs 
½ c. chicken stock
1/3 c. dry white wine
Kosher salt and freshly ground black pepper (start light on salt—about 1 t. total)
2 T. unsalted butter, diced 
3 T. unsalted butter, melted 
¾ c. panko
1 c. freshly grated Parmesan cheese 
1 T. minced fresh flat-leaf parsley 
1½ t. grated lemon zest 

Preheat the oven to 375°F. Trim the stalks from the fennel bulbs and discard them. Halve each bulb lengthwise through the core, then remove most of the core by cutting a small V-shaped wedge, keeping the bulb intact. Cut each half into 2-4 wedges, depending on size. Arrange the wedges cut-side up in a gratin dish just large enough to hold them in a single layer. 

Pour the stock and wine over the fennel, and season with a light sprinkle of salt and pepper. Dot with the diced butter. Cover tightly with foil and bake for 35-45 minutes, until tender. 

Remove from the oven and increase the temperature to 425°F. For the topping, combine the melted butter, panko, Parmesan, parsley, lemon zest, and a pinch more salt and pepper. Sprinkle evenly over the fennel. 

Bake uncovered for 30 minutes, until the topping is golden brown. Serve hot or warm.

 This dish is elegant and flavorful—ideal for a simple dinner or a festive gathering. Have you tried fennel before? Share your thoughts in the comments!

 Serves 4-6 as a side (or 2 as a main—halve away!) 

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