Preheat oven to 450º. Cook onions and fennel in butter for 2 minutes. Transfer the roasted fennel and beans to a baking dish they fit snugly in. I can’t get enough of if in this warming, comforting dish. Place a layer of potatoes in the dish and season with salt and freshly ground pepper. Toss the sliced fennel in a large bowl with the onion, thyme, bay leaves, fennel fronds, toasted fennel seeds and ⅓ cup olive oil. Served it for Easter dinner with a beef tenderloin with wild mushroom/red wine sauce. This gratin is great as a side dish or even a main course – it’s rich and flavorful like lasagna without all the carbs. Garten also plans to skip the mashed potatoes this year so she can serve her potato fennel gratin instead. In this gratin recipe, thin slices of potatoes are layered with caramelized fennel, parmesan and cream, then baked to golden perfection. Fennel is often overlooked or underrated. Rated 5 out of 5 by Grandma L from A Special Potato Gratin! There’s really no need to prep it in advance because it comes together very fast. 2. Allow to cool a few minutes then serve and enjoy with Garnish with rosemary and, if desired, the snipped reserved fennel fronds. Add the sliced onions and fennel and a pinch of salt and pepper. In place of dairy cream, we have picked to use unsweetened 100% pure coconut cream. Heat the olive oil in a frying pan or cast-iron skillet over a medium heat and sauté the fennel with a little seasoning for about 10 mins until caramelised and sweet. You may need to press down a bit on the fennel to make sure it’s submerged, though don’t worry if some of it is poking up. But the fennel makes it taste more sophisticated and relieves the weight of the starch somewhat. Heat oven to 425°. Your choice. **See my recipe notes for suggested recipes if you have leftover whole grain mustard or cream** Peel the onion, cut in half and then slice thinly. Add the leeks and cook, stirring frequently, until wilted and a bit softened (about 3 minutes). Bitter and sweet fennel are both used as herbs. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun. I followed previous reviewers liquid ratios and used 1 … It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces. Rated 5 out of 5 by Grandma L from A Special Potato Gratin! 12 issues direct to your door - never miss an issue Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel. Put in in the oven and bake for about 30-45 minutes, or until the … Instead of potatoes, start with anise-scented, crisp, bright fennel, thinly sliced. Add in the chopped fennel and sautee for 5 min. Preheat oven to 350°. Bring to a boil; cook and stir for 1-2 minutes or until thickened. 5. Gluten free recipe. In a bowl, toss together fennel, cream, and 1 cup Parmesan; season with salt and pepper. Serve with a sharply dressed green salad or greens. I originally tried making this Leek, Onion & Fennel Gratin with coconut cream, but really struggled to mask the sweet coconut flavour which overpowered the dish, so I switched to my favourite vegan cream substitute, cashews. Add the fennel, Parmesan, garlic, and 1/4 teaspoon salt and toss to combine. It’s so easy to make and put together. Pour cream over it and toss everything to combine. Apr 6, 2016 - Explore Sarah to Embrace Herbs's board "fennel", followed by 2652 people on Pinterest. Dot with butter. Delicious on its own with a sharply dressed salad or as a side dish to a roast chicken, this fennel gratin is one to add to your vegetarian repertoire. Recipes in an easy to follow gif format. Into another bowl, slice the fennel bulb the same way and add a small handful of fennel fronds. Uncover baking dish; combine remaining remaining Parmesan and bread crumbs and sprinkle over top and until golden and bubbling and fennel is tender about 20-30 more minutes. Toss immediately in a medium bowl with the cream and 1 teaspoon salt. Cook in … Place fennel in a medium size 3-qt casserole dish, sprinkle over rosemary, garlic, chili flakes, salt and pepper to taste and 1 cup of the Parmesan. Set the leeks aside. fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into ½ wedges, Salt and freshly ground black pepper, to taste, Classic Pumpkin Pie With No Shrink Pie Crust, Quick and Easy Miso Noodle Soup With Salmon. INGREDIENTS: 1-3 fennel bulbs 3 tbsp olive oil 1 tbsp thyme leaves, plus a few whole sprigs 3 garlic cloves, crushed 1 tbsp coarse sea salt & 1 tsp black pepper to season 200ml whipping cream 300g cherry tomatoes on the vine 1 tsp chopped flat-leaf parsley + for the Crumble There’s really no need to prep it in advance because it comes together very fast. Measure the double cream into a jug, then mince or grate in the garlic, add the sea salt flakes, grind over the pepper, and stir in the grated cheese and the Dijon mustard followed by the vermouthy-fennel juices from the pan. Preparation. I made it with a boneless breast of duck however I imagine it will complement many entrees. I made it with a boneless breast of duck however I imagine it will complement many entrees. I can’t get enough of if in this warming, comforting dish. Mea culpa. This Fennel Potato Gratin is made with just a handful of ingredients, but hosts bold flavors with fresh fennel, hints of nutmeg and rich Gruyere cheese.. Heat oven to 180C/160C fan/gas 4. Season with 1½ teaspoons salt and a pinch of ground pepper. Heat oven to 180C/160C fan/gas 4. I loved the rosemary with the fennel but thyme would be nice here too. A light green salad, a bowl of pickles or both alongside the gratin and no one will go hungry. Thinly slice potatoes and fennel into cream so they do not discolor. Cut the fennel in half lengthwise and slice thinly (I used a mandolin) crosswise. baking dish. This was a yummy gratin. Melt butter in a heavy-bottomed stock pot over medium heat. 148 votes, 22 comments. Ina Garten's Potato-Fennel Gratin is the best I have tasted to date. Cook until just softened, about 10 minutes. Season to taste with salt and pepper. This creamy baked fennel is the ideal indulgent side to serve with just about anything. Take off the heat and squeeze over a little lemon juice. In this gratin recipe, thin slices of potatoes are layered with caramelized fennel, parmesan and cream, then baked to golden perfection. The flavors of this Fennel Potato Gratin make it the perfect side dish for any type of meal, whether it’s a weeknight dinner or special holiday meal, this potato bake fits the bill. Season with salt and pepper, and bake for 30-40 minutes until tender when pierced with a knife. Most to the time, work and magic happen in the oven. Bonus! Overlap with a layer of fennel and half the cheese. Trim the fennel bases keeping the bulbs intact, and remove any fennel fronds, reserving to garnish. In a jug, combine the garlic, cream, vermouth or sherry and semi-skimmed milk. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. Heat that briefly in cream thinned slightly with water, and cover under a snug blanket of breadcrumbs, Pecorino Romano, and herbs. 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