Gratinated Fennel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large fennels, or 4 small ones
- 4 tablespoons extra virgin olive oil, cold-pressed
- 4 tablespoon breadcrumbs
- 4 tablespoon parmesan, grated
- 1 pinch (s) nutmeg
- salt
- pepper
Also: (optional)
- 0.5 ½ bunch parsley, cut into small pieces
- some capers
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Pre heat the oven to 180 degrees celcius.
- Halve the fennel bulbs and cut out the stalk. Then cut the tuber halves into 1 cm thick slices. Cook in salted water for about 10 minutes.
- In the meantime, oil a baking dish with 2 tablespoons of olive oil. Strain the fennel and arrange it in the baking dish so that it overlaps. Put 4 tablespoons of breadcrumbs, 4 tablespoons of parmesan, 1 pinch of nutmeg, salt and pepper in a bowl and mix well. Spread evenly over the fennel and drizzle 2 tablespoons of olive oil over it. Bake in the oven at 180 degrees for about 20 minutes until the surface is browned.
- Variations:
- Mix in with the breadcrumbs: 1/2 bunch of parsley cut into small pieces, some capers soaked for a short time, 1 finely chopped clove of garlic.
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