Fennel Gratin

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 tuber / s fennel
  • 0.5 liter ½ water
  • 1 tablespoon vegetable oil
  • 1 tablespoon flour, e.g. wholemeal spelled flour
  • salt and pepper
  • Anise, or fennel seeds
Fennel Gratin
Fennel Gratin

Instructions

  1. Wash and cut the fennel bulbs, cut smaller if necessary. Chop the fennel greens and set aside. Now the water is brought to the boil with a little salt and the fennel pieces are cooked in it for about 3-4 minutes. Be careful not to overcook the vegetables!
  2. Drain the fennel while collecting the cooking water.
  3. Preheat the oven to approx. 200 ° C.
  4. Now the flour is sweated in the hot oil in a saucepan and extinguished with 2-3 ladles of the fennel boiling water. Always stir well so that no lumps form and boil down to a thick sauce for about 10 minutes and season with salt, pepper and, if you like, with anise or fennel seeds.
  5. Put the fennel in a baking dish, pour the sauce over it and bake in the oven for about 15 minutes.
  6. Serve with the fennel greens when serving.
  7. The gratin is good as a side dish, e.g. with cereal patties, potatoes or with steak, as a starter or main course.
  8. If you use whole wheat flour, the sauce gets a very tasty, nutty taste. However, lumps are more likely to form here.
  9. Variant:
  10. Add parsnips, carrots, onions and mushrooms to the fennel, do not pre-cook the onions and mushrooms.

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