Fennel Gratin

From Saveur magazine,  January, 1999. Use your favorite clay baking dish for this easy to make gratin.  Fennel is a very healthful vegetable and very high in natural fiber.
Recipe By: Saveur magazine, January, 1999
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 2 fennel bulbs, trimmed and halved lengthwise
    • 2 tablespoons butter, cubed
    • 2 cloves garlic, peeled and halved
    • 1 1/2 cups hot chicken stock
    • 2 tablespoons heavy cream
    • Freshly grated nutmeg
    • 1/4 cup freshly grated Parmigiano-Reggiano


Preheat oven to 350 degrees
Arrange fennel in a 10" clay or other baking dish, and scatter butter and garlic around fennel.  Season to taste with salt and pepper.  Add hot stock and bake until tender about 1 1/2 hours.

Preheat broiler, spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with Parmigiano-Reggiano.  Broil until golden, about 1 minute.

Additional Notes

Coarse salt and freshly ground black pepper
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