The first time I ever had a fennel gratin was during a work trip in Italy. The gratin I enjoyed there was rich in butter and bread crumbs. It was delicious!
I now wanted to recreate a similar dish but in a healthier way. I have made this Parmesan and almond crust a few times now and really enjoy the dish as a side to fish or meat or on it’s own with a green salad.
Time: 25 minutes
Fennel Gratin with Parmesan and Almond crust
3-4 fennel bulbs, approximately 800 g
80 g Parmesan cheese (I use vegetarian one), finely grated
50 g ground almond
small bunch of parsley, 4-5 tbsp finely chopped
zest of 1 lemon
1 tbsp of virgin olive oil
pinch of salt
Preheat the oven to 225 °C
Put the kettle on and boil some water. When boiled transfer the water to a large pan and place on the stow.
Cut the fennel bulbs in quarters. Place the quarters in the boiling water and cook for 10 minutes.
While the fennel is cooking, grate the Parmesan cheese, grate the zest of one lemon, finely chop the parsley and mix it all together with the ground almond. Set aside.
Drain the cooked fennel and toss it in olive oil and a pinch of salt. Place the fennel quarters in a oven tray and sprinkle over the Parmesan mixture. Roast in the oven for 10 minutes on a high shelf until golden.