Fennel Gratin with Cherry Tomatoes & Crumble
Created by Chef Caroline Achard (Instagram: @les_ateliers_de_caro)
Fennel has a sweet, perfumy, anise-like flavor and imparts a light, bright spring-like quality to foods. Plus it is great for you, packed with Vitamins A and C as well as potassium and calcium.
Some may consider fennel a wonderfully versatile vegetable. You can slice raw fennel thin and serve to create a crisp salad. Or you can just throw it in the oven with a little balsamic and roast until it gets sweetly caramelized. For this month's recipe we are tossing with crumble, parmesan, and baking this dish until golden brown
In addition, this month's recipe is also a lovely side of a lighter fare, perfect to pair with fish or chicken and great for any holiday meal. It is very easy to prep and takes just about an hour to cook. Pair it all with the contrast of cherry tomatoes and you've created a dish that not only taste great, but looks great as well.
The best part about our video recipe series this month?
A delicious side or meal, utilizing a tasty spring vegetable, all created in Panibois. A huge amount of flavor and a very easy-to-make recipe wrap everything up into one delicious bundle.
Not only that but the ingredients are something you probably have lying around the house already. In any case, this recipe is easy, delicious, and cheap to recreate (although this may very well be considered the best part about any recipe). At least we think so. If you missed last month's video recipe chef Caroline Achard created a beautiful Strawberry Tart with Almond & Pistachio Cream Filling.
Fennel Gratin (Makes 3 Lady Molds).
- 3 fennel bulbs, halved lengthwise and sliced
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp chopped thyme
- salt & pepper
- 1/2 cup heavy whipping cream
- 4 tbsp flour
- 2 tbsp unsalted butter
- 1 tbsp sugar
- 1/2 cup grated parmesan cheese
- 18 cherry tomatoes (on vine)
- Cut fennel bulbs halved lengthwise and sliced into semi-thin slivers and place in a bowl
- Add olive oil, crushed garlic, chopped thyme, salt and pepper and mix
- Transfer the fennel mix to the Lady baking molds
- Pour cream over the fennel dividing evenly between molds.
- Place flour, sugar, butter, and grated parmesan cheese in a bowl and mix with your hands
- You're aiming for a bread crumb consistency
- Scatter crumble on top of fennel
- Preheat oven to 400°F
- After covering fennel with the crumble you want to cover each mold with aluminum foil for baking.
- Place in over and bake for 45 minutes
- Remove foil, add a small branch of cherry tomatoes to each mold and bake for an additional 15-20 minutes until the gratin is a golden brown