- Prep time: fifteen minutes
- Prepare time: forty-five minutes
- Yield: Serve 6-8 like a side dish.
Ingredients
- 2 pounds fennel bulbs (3 lbs with fronds), about 3-4 bulbs
- Salt
- 3-4 Tablespoons of essential olive oil
- 1/2 cup grated mozzarella dairy product (a couple of ounces)
- 1/2 cup bread crumbs (herbed or plain)
- 2 teaspoons fresh thyme
- 1/2 cup shredded mozzarella cheese (a couple of ounces)
- Chopped fennel fronds, for garnish
Method
1 Stop the fronds and stems from the fennel and save them for an additional dish they are a good accessory for stocks and broths. Cut the bulbs in quarters, then 1-2 inch pieces discard the woodsy cores.
2 Grease a casserole pan or gratin pan with 1 tablespoon essential olive oil and preheat the oven to 375°.
3 Boil the fennel inside a medium pot of salty water for five-6 minutes, or before the fennel approximately tender. Drain well and toss having a tablespoon of essential olive oil.
4 Mix the parmesan, thyme and bread crumbs, then mix 1 / 2 of that mixture using the fennel. Add some fennel towards the casserole within an even layer. Top using the mozzarella cheese, then all of those other parmesan-bread crumb mixture. Drizzle 1-two tablespoons of essential olive oil outrageous.
5 Cover the casserole and bake for 25 minutes. Go ahead and take cover off and bake before the cheese is well browned, about 15 more minutes. Allow the gratin rest for five minutes before serving. Garnish with chopped fresh fennel fronds.
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Showing 4 of 16 Comments
WOW! AMAZING! I received the fennel inside a basket I got myself in addition to a country sourdough loaf which i made crumbs from with herbs. I added a little more essential olive oil and crumb mixture and my very, very picky 7 years old went crazy over this dish! Thanks a lot for simple instructions and photographs! (It is always good having a fundamental porkloin roast!)
This really is scrumptious! I'd some fennel inside a produce basket I received, and so i googled things i should make. I prepare frequently, however i’ve never cooked with fennel, since it appeared too licorice-y for me personally, however this was scrumptious! I didn’t have high hopes, however i desired to make something to make use of the fennel. If only I'd’ve purchased a couple of more bulbs of fennel to supplement things i received within my basket, as this am good. We are causeing this to be again! Thanks!
I'm a fan of Japanese bread crumbs, do you consider they'd work nicely within this recipe?
I believe panko works great here.
Thanks a lot for the website. It’s among the first places I am going when searching for meal ideas. I’m causeing this to be for supper now, and am just curious if boiling the fennel was dependent on easy prep or maybe it is important within the finish flavor (instead of sauteeing or roasting it). Many thanks.
You boil the fennel first to prepare it. Putting the dish within the oven would be to brown the very best and melt the cheese.
Chose to make this yesterday am delish! Substituted one fourth cup from the Kraft Shake n Bake ranch breadcrumbs rather of adding thyme and also the result was great! The boyfriend was wary about fennel but he wound up loving it!
Thanks!