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Fennel Gratin

:  January/February 1996

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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.


Fennel Gratin Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 5 medium fennel bulbs, (about 1 1/4 pounds each)
  • 2 teaspoons extra-virgin olive oil
  • 2 cloves garlic, very finely chopped
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1 tablespoon lemon juice
  • 1 tablespoon anise-flavored liqueur, such as Pernod or ouzo (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup fresh breadcrumbs, (see Tip)

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Preparation

  1. Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish or other shallow baking dish with cooking spray.
  2. 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 & Notes

  • 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

Per serving: 150 calories; 4 g fat ( 2 g sat , 2 g mono ); 7 mg cholesterol; 23 g carbohydrates; 7 g protein; 6 g fiber; 426 mg sodium; 838 mg potassium.

Nutrition Bonus: Vitamin C (42% daily value), Potassium (24% dv), Calcium & Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 starch, 1 fat


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Recipe Categories

Style/Theme
Casserole
Entertaining, casual
Entertaining, formal
Everyday favorites
Ease of Preparation
Easy
Total Time
More than 1 hour
Type of Dish
Side dish, vegetable
Servings
6
Ethnic/Regional
American
Preparation/ Technique
Bake
Saute
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
High potassium
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Christmas
Easter
Thanksgiving
Publication
January/February 1996
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