Recipe: fennel gratin

Fennel gratin is a typical dish from Italian cuisine and is eaten as a side dish. As with any traditional preparation, there are different versions. In this recipe we make the fennel gratin without béchamel sauce and without butter. A lot simpler, lighter and yet without sacrificing taste! It requires only a few ingredients, namely fennel, Parmesan cheese, a little olive oil and a pinch of salt.

What kind of vegetable is fennel anyway?

Fennel is a root vegetable that belongs to the umbellifer family, just like celery, parsley and dill. It has a characteristic anise-like flavor and can be eaten raw (in salads) or fried or boiled.

Fennel is also known for the medicinal properties it contains and has been used for centuries in traditional medicine and herbalism around the world. To name a few of its properties: fennel promotes digestion, the antioxidants it contains reduce inflammation in the body and can relieve sore throats and coughs.

So if fennel is not yet available in your kitchen, it is worth experimenting with it. Once you've made this side dish for fennel gratin, you'll be making it many more times.

Perhaps with a variation, because this dish is ideal for that. For example, by adding a spice such as nutmeg or even cinnamon. You can also choose to add other vegetables to the baking tray, such as carrots, tomatoes or peppers. Either way it will taste good.

Enjoy!

Ingredients for the fennel gratin

Side dish for 2 people

• 1 fennel
• 30 grams Parmesan cheese
• salt
• extra virgin olive oil

Preparation of the fennel gratin

1. Start preparing the fennel by washing it under cold running water. Remove any damaged outer leaves and cut off the stems.
2. Cut the fennel in half, from top to bottom. Place each half flat side down on a cutting board.
3. Then cut the fennel into slices of about 1 centimeter thick.
4. Bring a small pot of water to the boil. Add salt and the fennel. Let them cook for 4 minutes.
5. Drain and let cool slightly while preheating the oven to 180° C. (If your oven has a grill setting, you can also switch it on for an extra crispy crust on the fennel.)
6. Line a baking tray with baking paper and divide the fennel over it. Drizzle generously with extra virgin olive oil and sprinkle with Parmesan cheese.
7. Carefully slide the baking tray into the preheated oven and bake the fennel for about 25 minutes, or until the slices have softened and a nice golden brown crust has formed on them.