Fennel Au Gratin

This fennel au gratin recipe is quite frankly wonderful. 

This is a perfect side dish for a holiday dinner or special meal! It's deliciously rich and flavorful - the tender fennel pairs perfectly with the panko breadcrumb, parsley, and parmesan topping. 

Fennel Gratin - an easy, vegetarian side dish from This Healthy Table

Are you already planning what you're going to make for Christmas? I've been thinking about a few different options - we'll probably end up sous viding a pork tenderloin and making at least one potato side dish, plus a bunch of delicious veggie side dishes and salads! I've been working on baking cookies all week and freezing them - we have a party this weekend, plus I want to have an assortment available during the Christmas week. This year, I'm making Mexican wedding cookies, ginger snaps, peanut butter blossoms, and gingerbread.  

Next week, I'm going to London and Bath for the week to celebrate with my side of the family. My parents live in the UK and it's a good place to meet up with our family members that are spread out between the Middle East, Chicago, and the UK. Also, there are a million amazing restaurants in London and I plan to eat at several of them. Prepare for my Instagram stories to just be lots of photos of food at Christmas markets and dimly lit restaurants...  

Fennel Gratin - an easy, vegetarian side dish from This Healthy Table

Side dishes forever! Enjoy, and do let me know if you make this fennel gratin recipe! I truly love getting your feedback. 


Yield: 6 servings

Fennel Au Gratin

This fennel au gratin recipe is quite frankly wonderful. This is a perfect side dish for a holiday dinner or a special meal!

prep time: 10 minscook time: 45 minstotal time: 55 mins

ingredients

  • 3 large fennel bulbs

  • 2 tablespoons olive oil

  • 2/3 cup shredded parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1/2 cup coarsely chopped parsley
  • 1 teaspoon each, salt & pepper

  • 2 tablespoons coarsely chopped parsley

instructions

  1. Heat 6 cups of boiling water in a large pot.
  2. Preheat oven to 375 degrees F.
  3. Trim the fronds and base from the fennel bulbs and cut fennel into 1 to 2-inch strips. Remove any woody centers.
  4. Place the fennel bulbs in the boiling water and let simmer for 7 minutes.

  5. Meanwhile, combine the cheese, panko, parsley, salt, and pepper in a small bowl.
  6. Drain the fennel and place in a baking dish. Drizzle with the olive oil, then mix half the breadcrumb mixture with the fennel and spread the rest across the top.
  7. Bake, covered with tin foil, for 25 minutes. Remove the tin foil and bake an additional 20 minutes or until the top is browned.

calories

120

fat (grams)

7

protein (grams)

5

sugar (grams)

5

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