Fennel gratin
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Parmesan cheese is a perfect pairing for roasted fennel. Together, they create a stunning casserole with a vibrant, multi-toned flavor, complemented by garlic and mustard. Cream adds a creamy, delicate texture. Serve this fennel gratin with any meat dish and enjoy its unique flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp (7.5 g) butter
- 2 fennel roots, thinly sliced
- 1 tbsp. coarsely grated parmesan
- 1 clove garlic, minced
- 1 tbsp mustard
- 2 cups heavy cream
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Recipes with similar ingredients: butter, fennel bulb, Parmesan cheese, garlic, mustard, cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 9 x 13-inch (22 x 32 cm) casserole dish. Add the fennel, Parmesan, garlic, and 1/4 teaspoon of salt and toss to combine.
- Mix mustard with heavy cream and pour the mixture over the fennel. Bake for about 1 hour, until the casserole is bubbling and golden brown.
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