© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
It’s so easy to make and put together this rich, flavourful and delicious side dish, which is perfect to serve with just about anything. First the fennels were blanched, then drained and baked with anchovy, heavy cream, nutmeg, thyme and Parmesan. If you want this keto and gluten free, replace the breadcrumbs with ground pork rinds or simply leave it out all together. Don't want to use Parmesan? Feel free to use other hard cheese like Grana Padano or Pecorino Romano.
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- Preheat the oven to 200C/400F. Trim the bases of the fennel bulbs and cut off the top stalks and fronds. Cut the bulbs lengthways through the base in thick slices 0.5-1cm thick. Drain the anchovies and reserve the olive oil for the fennels. Chop the anchovies.
- Meanwhile, bring a large saucepan of water to a boil. Add in 2 teaspoons of salt. Wash the fennel slices, then boil them until just cooked through, about 5 minutes. Drain well and toss with a tablespoon of reserved olive oil from anchovy.
- Season the heavy cream with nutmeg, salt and pepper. Set aside.
- Lay half the fennel slices in an ovenproof gratin dish and then top with the chopped anchovies. Cover with the remaining fennel slices.
- Pour the prepared cream over the fennel and cover the dish with foil. Bake in the preheated hot oven for 25-30 minutes, until the cream has thickened and absorbed the flavours.
- Mix together the Parmesan, breadcrumbs and thyme leaves in a bowl.
- Remove the foil and sprinkle the gratin with the mixed cheese and breadcrumbs, then return to the oven 10-15 minutes until the top is golden.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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28 comments:
Sounds like a tasty recipe, thanks for sharing!
Take care, enjoy your day!
I like that spoon! I also used oven today, made some corn flour and oats bread with leeks.
El hinojo no lo utilizo en la cocina, no tengo costumbre, pero me gustan todo tipo de tartas saladas y esta también lo haría, seguro que si la pruebo repito.
I love fennel, thanks for the idea and the recipe. Fantastic Pics!
This recipe for baked fennel gratin sounds absolutely delicious and full of flavor!
Kocham koper, dla mnie to pyszne jedzonko.
¡Toda una delicia este gratinado de hinojo!
It must be very flavoursome
What a nice gratin full of flavors!
I'm not a fan of the anchovy but it does look good!
Yummy
Such a yummy side dish, Angie! I always forget about using fennel---but now it's back on my radar :)
This sounds amazing. I think I want to eat at your house sometime. Grin!
Sounds great and i imagine this dish full of flavours!
Looks excellent Angie and the herbs on the top look pretty too. It’s a pretty dish!
Looks very nice.
Looks great, and I bet it tastes great too.
Sadly I'm allergic to anchovies, but this looks like a very tasty recipe!
Julia x
https://www.thevelvetrunway.com/
This looks so good, I love fennel.
...Angie, I often have to search out your ingredients, I live in a cave.
Oooh. Gratin. I like this dish.
Buonissimo questo gratin!
Anchovies are another item that are not well-loved in the United States. Personally, I think they are wonderful, not only as an ingredient (which adds wonderful umami to any dish) but on a piece of baguette with butter. Beautiful dish! David (C&L)
What a nice change from a potato gratin. The anchovies must give it a wonderful umami. I make a low carb bread that I dry out in the oven and pulse in my food processor for bread crumbs, I really think it enhances the dish for texture.
Eva https://kitcheninspirations.wordpress.com/
Angie, you use the most amazing ingredients. I always forget about using fennel and my husband does really like and loves anchovies. He would love this dish!!
As always, you've got some of the most unique flavour and textures combinations on your blog! This gratin looks phenomenal!
this sounds very tasty Angie. I love anchovies and parmesan and I don't mind a bit of fennel. Funny isn't it to think that you can get either male or female fennel? I remember our Ukrainian friend telling me about this!
I really like anchovies used in this way. So unexpected and of course, delicious. Lovely. :-) ~Valentina
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