FENNEL GRATIN

Serves 4

This delicious fennel preparation is similar to the Italian classic, Finocchio al Forno. I enjoy it as an accompaniment to a simple roast – pork, lamb, chicken – just about anything. While it has the forward flavors of fennel bulb, it is tempered by the cream and Parmesan and drinks well with many wines, white or light- to medium-bodied red. Accompanied by a butter lettuce salad with walnut oil vinaigrette and a few slices of cured ham, it makes a wonderful lunch.

3-4 lbs fennel bulbs with fronds (about 3 bulbs)
2 oz extra virgin olive oil
1 ½ tsp sea salt
¼ teaspoon freshly ground pepper
10 oz heavy cream
½ cup breadcrumbs
¾ cup Parmesan, grated
½ teaspoon fresh thyme leaves, coarsely chopped
2 tablespoons unsalted butter, cut in thin slices

Cut stems and fronds off fennel bulbs. Strip fronds from stems and chop enough fronds to make ½ cup. (Save any remaining fronds for another dish.) Slice stems ¼ inch thick. Remove core from bulbs and slice ¼ inch thick vertically. Blanch bulb and stems in lightly salted water for 3-4 minutes until they soften. Drain and cool at room temperature. Drizzle fennel with olive oil. Lay fennel in a casserole or gratin dish in a shallow layer. Sprinkle fennel with sea salt and black pepper. Drizzle fennel with cream. Combine breadcrumbs, Parmesan, and thyme and sprinkle over fennel. Cover and bake for 45 minutes in 400º F. Uncover dish, place butter pats on top of fennel, and bake uncovered another 20-30 mins, until gratin is browned and cream is reduced to a sauce. If dish goes dry, drizzle with a little more cream.

Fennel gratin