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Fennel Gratin [Vegan]
This dish is cooked in much the same way as potatoes au gratin; you’re essentially making the core of the same dish—but with fennel! Fennel is a tender root vegetable with a strong black licorice flavor when eaten raw, but when it’s cooked, it becomes a sweet and savory vegetable... Read More
Ingredients You Need for Fennel Gratin [Vegan]
How to Prepare Fennel Gratin [Vegan]
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Remove the stalks and fronds from the bulbs of fennel. (Discard the stalks but reserve the fronds for later.) Remove the outer layer from a fennel bulb, cut a “v” shape to remove the core, and cut it into wedges. Repeat for the other bulbs.
- Place the fennel in a 9 by 13-inch (23 by 33 cm) baking dish and cover with the white wine and soy milk. Season to taste with salt and pepper and scatter the diced butter over the top.
- Cover the baking dish with foil and bake on the center rack in the oven for 30 minutes or until the fennel is fork tender.
- While the fennel cooks, make the topping. Mix together the melted butter, breadcrumbs, and Parmesan, adding salt and pepper to taste.
- Mix well.
- Remove the baking dish from the oven and increase the oven temperature to 450°F (230°C, or gas mark 8). Sprinkle the topping over the fennel and return it to the oven once it hits 450°F (230°C or gas mark 8).
- Bake uncovered for 20 minutes or until the breadcrumbs are golden brown. Remove the dish from the oven. Top with the lemon zest and about 1 tablespoon (9 g) of chopped reserved fennel fronds. Serve while warm!
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