Fennel – Vegetables – Gratin

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 tuber / n fennel, medium-sized
  • 1 bunch soup greens
  • 1 onion (s)
  • 2 cloves garlic
  • 2 tablespoon olive oil
  • 1 cup broth (vegetable, veal or poultry)
  • salt
  • Pepper, whiter, freshly ground
  • 200 g cheese (Grana Padano), coarsely rated (or a Parmesan that is not too ripe)
  • 1 cup sour cream, (or crème legère)
Fennel – Vegetables – Gratin
Fennel – Vegetables – Gratin

Instructions

  1. Clean the fennel, cut off the fennel greens, halve the tuber, remove the stalk, quarter and cook in salted water for at least 15 minutes, in any case nice and soft.
  2. Clean the soup vegetables. Put the celery, carrots with chopped fennel greens and the chopped onion in a pan. Clean the leek and cut into slices.
  3. Finely chop the garlic cloves and mash them with a little salt, put both aside.
  4. Sweat the vegetables in a pan with 1 tablespoon of olive oil and cook for a good five minutes. Deglaze with broth and continue to simmer. Reduce the heat a little, add the leek and garlic and cook for a few minutes. Salt, if necessary, and pepper.
  5. Wash and finely chop the parsley and a few of the celery leaves, mix in and let the vegetables simmer a little more.
  6. Spread 1 tablespoon of olive oil on a boil-proof dish, add the pan-fried vegetables with the slightly boiled broth, cover with the softly boiled fennel, take the quarters apart a little; the whole form should be covered with fennel. Alternately pour part of the Grana Padano over it, distribute the sour cream in large blobs, some more cheese, etc.
  7. Let it brown a little over a hot air grill at around 175 degrees for approx. 15 minutes. (Times depend very much on the respective hearth, do not understand too dogmatically).
  8. For this I make the pork fillet from my profile and boiled potatoes.
  9. The gratin should be such that the vegetables provide a harmoniously seasoned, juicy base, the gratinated fennel on top provides the crisp, crusty component and overall dominates the taste of the vegetables. The sour cream ensures that the cheese crust is not too dry, which can happen when you make finocchio gratinato.

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