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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1996


Ingredient Checklist


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

  • 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.


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

152.5 calories; protein 6.4g 13% DV; carbohydrates 24.3g 8% DV; exchange other carbs 1.5; dietary fiber 6.6g 26% DV; sugars 8.8g; fat 4.4g 7% DV; saturated fat 1.5g 7% DV; cholesterol 5.7mg 2% DV; vitamin a iu 1943.7IU 39% DV; vitamin c 24.9mg 41% DV; folate 83.9mcg 21% DV; calcium 179.4mg 18% DV; iron 2.2mg 12% DV; magnesium 40.3mg 14% DV; potassium 882.7mg 25% DV; sodium 494.5mg 20% DV; thiamin 0.1mg 12% DV.