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Fenouil à la Provençale Gratin with Parmesan Crumble - Image 1

Fenouil à la Provençale Gratin with Parmesan Crumble

French cuisineProvençal cuisine
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Fenouil à la Provençale Gratin with Parmesan Crumble

  1. Vegetable Side Dishes

Prep: 20 min • Cook: 35 min. Tender braised fennel and tomatoes baked with a crispy Parmesan and herbed breadcrumb topping, offering a heartier take on the classic. This gratin combines the sweet anise flavor of fennel with the robust tang of tomatoes, elevated by a golden, savory crumble, making it a perfect side dish or a light main course.

Preparation time
20 min
Cooking time
35 min
Total time
55 min
Servings
4
Course
Side
Complexity
Easy
Units:
Scale:

Ingredients

  • 2 pcs fennel bulbs(medium, trimmed and thinly sliced)
  • 2 tbsp olive oil
  • 3 pcs garlic(cloves, minced)
  • 14oz canned diced tomatoes(undrained)
  • 1 tsp herbs de provence
  • 4 1/4 fl oz vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)

Parmesan Crumble

  • 1/2 cup parmesan cheese(grated)
  • 1/2 cup breadcrumbs(panko or plain dry)
  • 2 tbsp fresh parsley(chopped)
  • 1 tbsp olive oil

Instructions

Prepare the Fennel Base

  1. Preheat oven to 375°F (190°C). Lightly grease a medium gratin dish.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced fennel and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the canned diced tomatoes, herbs de Provence, vegetable broth, salt, and pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing flavors to meld.
  5. Transfer the fennel and tomato mixture to the prepared gratin dish.

Make the Parmesan Crumble

  1. In a small bowl, combine the grated Parmesan cheese, breadcrumbs, chopped fresh parsley, and 1 tablespoon of olive oil. Mix well until everything is evenly combined and the breadcrumbs are lightly moistened.

Assemble and Bake

  1. Sprinkle the Parmesan crumble mixture evenly over the fennel and tomato in the gratin dish.
  2. Bake for 20-25 minutes, or until the topping is golden brown and crispy, and the fennel is very tender.
  3. Let rest for a few minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories210.5 kcal84.2 kcal842 kcal
Protein8.2 g3.3 g32.8 g
Fat12.9 g5.2 g51.6 g
Carbs17.3 g6.9 g69.2 g

Tips

  • When trimming fennel, cut off the feathery fronds (save some for garnish) and slice the bulb vertica
  • For an extra crispy topping, you can briefly place the gratin under the broiler for the last minute
  • Serve hot as a side dish to roasted chicken or fish, or as a flavorful vegetarian main.

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