Fennel & Caramelized Shallot Gratin
Fennel is touted as a digestive aid, vision enhancer, nerve calmer, cough suppressant and a long and sinus decongestant. Need more reason to try it? It’s also a good source of Vitamin C, potassium and fiber.
Ingredients
2 fennel bulbs, rinsed and quartered
4 shallots, peeled and sliced thin
2 garlic cloves, peeled and sliced thin
4 tbsp. olive oil
3 tbsp. white wine
1 pint cream
½ cup bread crumbs (substitute Gluten-Free bread crumbs, if desired)
Salt
Freshly ground pepper
Directions
Preheat oven to 350 degrees.
Bring two quarts of salted water to a boil.
Boil fennel until tender, about 2-4 minutes.
Drain water and arrange fennel evenly in a small, oven-safe casserole dish and set aside.
Heat two tablespoons of olive oil in a skillet over medium-high heat.
Add shallots, reduce heat to low and saute, stirring occasionally until caramelized. Remove from heat and set aside.
Heat two tablespoons of olive oil in a sauce pan over medium-high heat.
Add garlic and saute until edges of garlic start to brown slightly.
Add the white wine to deglaze pan. Add cream, salt, pepper and caramelized shallots.
Stir and raise heat until sauce starts to simmer. Reduce heat and simmer until sauce is thick enough to coat the back of a spoon.
Pour sauce over fennel and bake in oven for 20-30 minutes, or until lightly browned on top.
Sprinkle bread crumbs over the top and bake for another 5-10 minutes.
Suggestions
Learn more by reading Dani Lind's article, "Eater, Meet Fennel."
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