Fennel Au Gratin With Citrus Crust

This elegant yet comforting dish transforms humble fennel bulbs into a show-stopping centerpiece. The fennel is gently simmered in a rich, aromatic tomato sauce infused with garlic, thyme, and rosemary, allowing the vegetables to absorb deep, savory flavors. The standout feature is the golden crust: a mixture of breadcrumbs, grated Parmesan, and fresh citrus zest that adds a delightful crunch and a burst of brightness to cut through the richness. Perfect for a sophisticated weeknight dinner or a vegetarian main course at a holiday gathering, this gratin offers a beautiful interplay of textures and tastes. It&# 226;ÂÂs simple enough for everyday cooking but impressive enough for guests.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 376.5

Description

This elegant yet comforting dish transforms humble fennel bulbs into a show-stopping centerpiece. The fennel is gently simmered in a rich, aromatic tomato sauce infused with garlic, thyme, and rosemary, allowing the vegetables to absorb deep, savory flavors. The standout feature is the golden crust: a mixture of breadcrumbs, grated Parmesan, and fresh citrus zest that adds a delightful crunch and a burst of brightness to cut through the richness. Perfect for a sophisticated weeknight dinner or a vegetarian main course at a holiday gathering, this gratin offers a beautiful interplay of textures and tastes. It&# 226;ÂÂs simple enough for everyday cooking but impressive enough for guests.

Ingredients

2 1/2 pound Tomatoes,ripe
2 Cloves Garlic
1 Branch Thyme
1 Branch Rosemary
1 Bayleaf
1/2 cup Vegetable broth

Directions

1
Preheat your oven to 425ÃÂ°F (220ÃÂ°C).
2
Bring a large pot of salted water to a boil. Meanwhile, peel the tomatoes by dipping them in boiling water for 30 seconds, then peeling and cutting them into quarters.
3
Peel the fennel bulbs, reserving the green fronds. Chop the green fronds finely and set aside. Slice the fennel bulbs lengthwise into 1/4-inch thick slices.
4
Blanch the fennel slices in the boiling salted water for 5 minutes, then remove with a slotted spoon and drain.
5
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add minced garlic and sautÃÂ© for 1 minute until fragrant.
6
Add the quartered tomatoes, thyme, rosemary, and bay leaf to the skillet. Pour in the vegetable broth and season with salt and pepper.
7
Cover the skillet and simmer the tomato sauce for 15 minutes until the tomatoes break down.
8
Add the blanched fennel slices to the tomato sauce. Stir gently to combine and cook uncovered for another 15-20 minutes until the fennel is tender and the sauce has thickened.
9
In a small bowl, mix the breadcrumbs, grated Parmesan cheese, orange zest, and lemon zest together.
10
Transfer the fennel and tomato mixture into a gratin dish or baking dish, arranging the fennel slices in an overlapping, fish-scale pattern.
11
Mix the reserved chopped fennel greens with lemon balm (or additional herbs) and sprinkle this mixture evenly over the fennel.
12
Top with the breadcrumb and citrus zest mixture, ensuring even coverage.
13
Drizzle the remaining olive oil over the top.
14
Bake in the preheated oven for 10-15 minutes, or until the crust is golden brown and crispy.
15
Let cool for a few minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 376.5kcal

% Daily Value *
Total Fat 32.5g50%
Saturated Fat 4.8g24%
Cholesterol 0.0mg0%
Sodium 42.2mg2%
Total Carbohydrate 22.8g8%
Dietary Fiber 10.4g42%
Sugars 7.4g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fennel, gratin, citrus, crust, tomato, garlic, herbs, thyme, rosemary, vegetarian, side dish, main course, braised, baked, comfort food, zest, breadcrumbs, parmesan, lemon, orange

Read it online: https://www.chefs-mate.com/recipe/fennel-au-gratin-with-citrus-crust/