Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat. Make it a meal: Try this gratin with Bistro Beef Tenderloin and Potato Galette. Source: EatingWell Magazine, January/February 1996

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.

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  • Trim off stalks and tough outer layers from fennel. Cut the bulbs in half lengthwise. Then cut each half into 4 wedges. Heat oil in a large nonstick skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for about 1 minute more. Pour in broth, lemon juice and anise liqueur (if using); cook, stirring occasionally, until the liquid is reduced by half, 4 to 5 minutes. Season with salt and pepper and transfer to the prepared dish. Bake, uncovered, until the fennel is very tender, about 45 minutes. Combine Parmesan and breadcrumbs; sprinkle over the fennel. Bake until the top is golden, about 10 minutes longer.

Tips

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition Facts

153 calories; 4.4 g total fat; 1.5 g saturated fat; 6 mg cholesterol; 495 mg sodium. 883 mg potassium; 24.3 g carbohydrates; 6.6 g fiber; 9 g sugar; 6.4 g protein; 1944 IU vitamin a iu; 25 mg vitamin c; 84 mcg folate; 179 mg calcium; 2 mg iron; 40 mg magnesium;