Baked Parmesan Fennel Gratin

Method

1. 1
   • fennel bulb 3

   Trim the fennel bulbs — Preheat the oven to 200°C (400°F). Trim the fennel bulbs, reserving any feathery fronds for garnish, and cut each bulb lengthwise into quarters.

2. 2
   • fennel bulb 3
   • olive oil 3 tbsp
   • garlic 2
   • salt to taste
   • black pepper to taste

   Season the fennel — Arrange the fennel quarters in a single layer in a baking dish. Drizzle with olive oil, scatter over the garlic, season with salt and black pepper, and toss to coat evenly.

3. 3
   • fennel bulb 3
   • vegetable stock 1 dl

   Bake the fennel covered — Pour the vegetable stock around the fennel, cover the dish tightly with foil, and bake for 25 minutes until the fennel is tender when pierced with a knife.

   ⏱25 min
4. 4
   • fennel bulb 3
   • Parmesan 50 g
   • fresh thyme 1 tbsp
   • lemon 1

   Bake uncovered with Parmesan — Remove the foil, sprinkle the fennel with grated Parmesan, thyme leaves and lemon zest, and return to the oven uncovered for 12–15 minutes, until golden and bubbling.

   ⏱14 min
5. 5
   • fennel bulb 3

   Rest and serve the gratin — Let rest for 5 minutes, scatter with the reserved fennel fronds, and serve warm as a side dish.