Gratin of Fennel
This dish really focuses on the flavour of fennel as no onions or garlic are used (you could of course add some if you like). In North America fennel is probably best known for its seeds (a key seasoning in many types of sausage), but the vegetable and its leafy, airy ferns are both wonderful as well.
In addition to be being tasty, and nutritious fennel is a known IBS helper, and fennel tea can often be found at health food stores (it has an anise-like flavour to it).
You can prepare this dish up to the point where it goes in the oven as much as a day in advance. To make fresh breadcrumbs simply blitz some fresh bread (crusts removed) in a food processor. Any leftover breadcrumbs can be frozen in a freezer poof container or bag for months.
Gratin of Fennel is a fantastic vegetarian dish that goes well as part of an all veg spread, or along side meat dishes like roast chicken or pork loin. It is also great as an accompaniment to fish (such as salmon or snapper) and it pairs wonderfully with Mediterranean foods.
Gratin of Fennel
3 large (organic if possible) fennel bulbs (you’re aiming for about a pound and a half of fennel), washed and ferny stalks removed (reserve the ferns for garnish if you like)
2 tbsp butter
6 tbsp fresh bread crumbs (from an IC friendly bread)
3 tbsp freshly grated Parmesan (or if your bladder is sensitive to Parmesan you could use mozzarella instead)
Freshly cracked sea salt and black pepper, to taste (both option)
Preheat your oven to 200° C (400° F).
Cut the very base off of the freshly cleaned fennel and then slice the bulbs in half lengthwise. Place the halved fennel bulbs into a big pot of lightly salted boiling water and cook for about twelve to fifteen minutes, or until the fennel is just cooked.
Remove the fennel from the heat, drain off any excess water and slice it into ½ inch slices, lengthwise. Meanwhile (or after the fennel is cooked) melt the butter, and add the Parmesan and breadcrumbs to it (season to taste).
In a lightly buttered casserole or baking dish layer the slices of fennel, so that their edges overlap slightly, keep layering until all the slices are used up.
Top the fennel slice with the parmesan and breadcrumb mixture and place, uncovered in your preheated oven for about ten to twelve minutes, or until the top is nicely golden brown and crisp.
Allow to cool for five minutes before serving, garnish with a few sprigs of the fennel ferns if you like and serve warm. Leftover will keep in, well covered, in the fridge for up to three days.
Serves 4-5 as a side dish