Ingredients
⅔ cup chicken stock
(150ml)
¼ cup butter
(50g)
2 large fennel bulbs
trimmed and halved
1 brown onion
finely diced
2 cloves garlic
finely chopped
2 tsp lemon thyme leaves
1 cup sourdough breadcrumbs
For the gratin
1/2 tsp parsley
For the gratin
½ cup parmesan
grated, for the gratin
1 lemon
grated zest of, for the gratin
¼ cup milk
(70mls), for the gratin
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 saucepan
- 1 baking dish
- 1 oven
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- Bring the stock and butter to a gentle simmer in a saucepan and add the fennel. Cook in this liquid for about 10 minutes then transfer the fennel and juices to a baking dish.
- Wipe the saucepan clean, add a splash of olive oil and cook the onion and garlic for a few minutes or until soft.
- Add the thyme leaves and some freshly ground black pepper.
- Meanwhile, mix the gratin ingredients together, stir through the onion and garlic and then sprinkle over the fennel.
- Bake in the oven for about 15 minutes or until the top is golden and crunchy.
Notes
Variation
You could also add some roughly cubed pancetta to this recipe; add it with the onion and garlic and then mix into the gratin mixture.
Variation
If you can't find pancetta, you can use bacon in its place.
