Cook and Scale
Baked Parmesan Fennel Gratin
4 servings · 60 min total
Tender braised fennel bulb wedges baked under a golden crust of Parmesan, garlic, thyme and lemon zest — a classic French bistro side dish.
Ingredients
- 3 fennel bulb, trimmed and quartered
- 3 tbsp olive oil
- 2 garlic, thinly sliced
- 1 dl vegetable stock
- 50 g Parmesan, finely grated
- 1 tbsp fresh thyme
- 1 lemon, zest only
- salt to taste
- black pepper to taste
Contains: Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
- 4.
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.
- 5.
Rest and serve the gratin — Let rest for 5 minutes, scatter with the reserved fennel fronds, and serve warm as a side dish.