Best 5 Fennel Gratin With Pecorino And Lemon Recipes

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Immerse yourself in a culinary symphony of flavors with our tantalizing Fennel Gratin with Pecorino and Lemon, a dish that elevates the humble fennel bulb to new heights of deliciousness. This delectable gratin showcases the unique licorice-like flavor of fennel, complemented by the nutty richness of pecorino cheese and the vibrant zest of lemon, creating a harmonious balance of flavors. Indulge in the creamy, cheesy goodness of this baked dish, perfect for a comforting meal or as a delightful side dish to impress your dinner guests.

Our comprehensive guide provides a step-by-step walkthrough of the recipe, ensuring success even for novice cooks. Discover the art of preparing fennel bulbs, transforming them from ordinary vegetables into culinary stars. Learn the secrets of creating a creamy, flavorful sauce using aromatic shallots, garlic, and white wine, infused with the subtle tang of lemon zest. Witness the transformation as the gratin bakes in the oven, emerging with a golden-brown crust and an irresistible aroma that fills the kitchen.

For those seeking a vegetarian or vegan alternative, we offer a delightful Vegan Fennel Gratin recipe, crafted with a creamy cashew sauce and a medley of roasted vegetables, capturing the essence of the classic dish without compromising on flavor.

Additionally, explore our collection of other enticing recipes featuring fennel, such as the refreshing Fennel and Orange Salad with Goat Cheese, the aromatic Roasted Fennel with Lemon and Herbs, and the hearty Fennel and Sausage Soup, each showcasing the versatility and unique flavor profile of this remarkable vegetable.

Here are our top 5 tried and tested recipes!

FENNEL GRATIN



Fennel Gratin image

Fennel is simmered until tender, then topped with a mixture of grated cheese and breadcrumbs for a quick, fresh, lighter in style gratin.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, core and slice 3 fennel bulbs 1/2 inch thick. Boil in salted water with 1/2 lemon until tender, about 15 minutes; drain. Arrange in a buttered 2-quart baking dish. Sprinkle with a mix of 1/4 cup each parmesan and panko, 3/4 teaspoon chopped fennel seeds, 1/2 teaspoon kosher salt and a few grinds of pepper; dot with 3 tablespoons butter. Broil until golden, about 3 minutes. Top with chopped fennel fronds.

PARMESAN FENNEL GRATIN



Parmesan Fennel Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

3 medium fennel bulbs
1/2 cup chicken stock, preferably homemade
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, diced
3 tablespoons unsalted butter, melted
3/4 cup panko (Japanese bread flakes)
1 cup freshly grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
1 1/2 teaspoons grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F.
  • Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm.
  • Note: The ingredient quantities were proportionally increased for this episode.

ROASTED FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil, plus more for the baking dish
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
4 large fennel bulbs, trimmed and cut horizontally into 1/3-inch-thick slices, fronds reserved
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1 clove garlic, sliced
1/2 cup freshly grated parmesan cheese
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch baking dish. Arrange the fennel in the dish. Sprinkle with the salt, lemon zest and garlic. Top with the parmesan cheese and drizzle with the olive oil.
  • Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel along with the pomegranate seeds.

FENNEL GRATIN



Fennel gratin image

Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

Provided by Good Food team

Categories     Dinner, Side dish, Supper, Vegetable

Time 30m

Number Of Ingredients 5

4 large fennel bulbs
pinch grated nutmeg
1 garlic clove , crushed
200ml double cream
50g parmesan (or vegetarian alternative)

Steps:

  • Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.

Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

FENNEL GRATIN WITH PECORINO AND LEMON



Fennel Gratin With Pecorino and Lemon image

Make and share this Fennel Gratin With Pecorino and Lemon recipe from Food.com.

Provided by evelynathens

Categories     Onions

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 14

5 tablespoons olive oil
1 onion, halved, cut into 1/4-inch-thick slices (12-13 ounce)
3 large garlic cloves, minced
5 large fresh fennel bulbs, trimmed, cored, cut into 1/4-inch-thick slices
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
3 tablespoons butter
3/4 cup panko breadcrumbs (Japanese breadcrumbs)
1 cup pecorino romano cheese
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons finely grated lemon peel

Steps:

  • Gratin: Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes. Add fennel; increase heat to medium-high and sauté until fennel is slightly softened and beginning to brown, stirring frequently, about 18 minutes. Stir in broth and next 4 ingredients. Reduce heat to medium-low; simmer until most of broth is absorbed, about 5 minutes. Transfer to dish. DO AHEAD Can be made 1 day ahead. Cool slightly; cover and chill. Let stand at room temperature 1 hour before baking.
  • Crumb topping: Melt butter in large nonstick skillet over medium heat. Add panko; sauté until golden, about 3 minutes. Remove from heat; cool to room temperature. Stir Pecorino, parsley, and peel into panko. DO AHEAD Can be made 1 day ahead. Store airtight in refrigerator.
  • Preheat oven to 425°F Sprinkle panko mixture over fennel. Bake until gratin is heated through and topping is deep golden, about 20 minutes. Serve warm.

Nutrition Facts : Calories 171.3, Fat 11, SaturatedFat 3.2, Cholesterol 9.2, Sodium 451.9, Carbohydrate 17, Fiber 4.7, Sugar 1, Protein 3.2

Tips:

  • Choose the right fennel: Look for firm, white fennel bulbs with no blemishes or bruises. The fronds should be bright green and perky.
  • Slice the fennel thinly: This will help it cook evenly and become tender.
  • Use a good quality cheese: Pecorino Romano is a classic choice for fennel gratin, but you can also use Parmesan or Gruyère.
  • Don't overcook the fennel: It should be tender but still slightly crunchy.
  • Serve immediately: Fennel gratin is best enjoyed hot out of the oven.

Conclusion:

Fennel gratin is a delicious and elegant side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy sauce, cheesy topping, and slightly anise flavor, fennel gratin is sure to be a hit with everyone at the table.

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