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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