Fennel Gratin

Name: Fennel Gratin
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 bulbs fennel, trimmed and halved lengthwise; 2 tbsp. butter, cubed; 2 cloves garlic, peeled and halved; Coarse salt and freshly ground black pepper; 1 1 ⁄ 2 cups hot chicken stock; 2 tbsp. heavy cream; Freshly grated nutmeg; 1 ⁄ 4 cup freshly grated parmigiano-reggiano

Serves
serves 4

CHRISTOPHER HIRSHEIMER

Combining fennel and parmigiano-reggiano is popular in Italy and Provence.

Ingredients

2 bulbs fennel, trimmed and halved lengthwise
2 tbsp. butter, cubed
2 cloves garlic, peeled and halved
Coarse salt and freshly ground black pepper
1 ¹⁄₂ cups hot chicken stock
2 tbsp. heavy cream
Freshly grated nutmeg
¹⁄₄ cup freshly grated parmigiano-reggiano

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Instructions

Step 1

Preheat oven to 350°. Arrange fennel in a 10" baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 ½ hours.

Step 2

Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.

Preheat oven to 350°. Arrange fennel in a 10" baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 ½ hours.
Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.