Cheesy Fennel Gratin - Bravabod
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Cheesy Fennel Gratin

Valentina

This very simple vegetable gratin is one of those unexpectedly wonderful dishes; full of crunchy breadcrumbs, gooey melted cheese, and warming fennel. Pre-boiling the fennel makes it super tender and brings out its sweet licorice undertones. If you don't have mozzarella or provolone on hand, I've also had success making this with an equal amount of shredded parmesan cheese. Try it either way, you'll be pleasantly surprised.

How To MakeDiet Type: Classic

liked this

Freeze For 1-2 months

Best by 3-4 days


Shopping List
  • 4 fennel bulbs, quartered (fronds and stalks removed)
  • 1 1/2 cups cheese (hard mozzarella or provolone)
  • 66666667/100000000 cup finely ground breadcrumbs (store-bought or homemade)
  • 1/4 cup olive oil
  • salt and pepper, to taste

Instructions
  1. Step 1: Place the quartered fennel in a large pot filled with water and 1 tablespoon of salt. Bring the water to a boil over medium-high heat. Cook the fennel in the boiling water until fork tender, about 15 minutes. Drain and set aside.
  2. Step 2: Preheat the oven to 350°F. Lightly grease or line an oven-proof casserole pan with parchment paper.
  3. Step 3: Cut the cheese into 1 inch to 2 inch chunks (you could also use pre-grated cheese). To assemble the gratin, sprinkle half of the breadcrumbs evenly over the bottom of the pan. Spread the boiled fennel evenly on top of the crumbs. Add the cheese chunks, spreading them out to cover the fennel. Sprinkle the remaining breadcrumbs on top and drizzle the olive oil over everything.
  4. Step 4: Bake for 15 to 20 minutes, or until the cheese melts and turns golden.
  5. Serve: Enjoy warm with an extra drizzle of olive oil.
Nutrition

This very simple vegetable gratin is one of those unexpectedly wonderful dishes; full of crunchy breadcrumbs, gooey melted cheese, and warming fennel. Pre-boiling the fennel makes it super tender and brings out its sweet licorice undertones. If you don't have mozzarella or provolone on hand, I've also had success making this with an equal amount of shredded parmesan cheese. Try it either way, you'll be pleasantly surprised.

How To MakeDiet Type: Low-carb

liked this

Freeze For 1-2 months

Best by 3-4 days


Shopping List
  • 4 fennel bulbs, quartered
  • 1 1/2 cups cheese (mozzarella, provolone, or parmesan)
  • 66666667/100000000 cup low-carb breadcrumbs (store-bought or homemade) or almond meal
  • 1/4 cup olive oil
  • salt and pepper, to taste

Instructions
  1. Step 1: Place the quartered fennel in a large pot filled with water and 1 tablespoon of salt. Bring the water to a boil over medium-high heat. Cook the fennel in the boiling water until fork tender, about 15 minutes. Drain and set aside.
  2. Step 2: Preheat the oven to 350°F. Lightly grease or line an oven-proof casserole pan with parchment paper.
  3. Step 3: Cut the cheese into 1 inch to 2 inch chunks (you could also use pre-grated cheese). To assemble the gratin, sprinkle half of the breadcrumbs evenly over the bottom of the pan. Spread the boiled fennel evenly on top of the crumbs. Add the cheese chunks, spreading them out to cover the fennel. Sprinkle the remaining breadcrumbs on top and drizzle the olive oil over everything.
  4. Step 4: Bake for 15 to 20 minutes, or until the cheese melts and turns golden.
  5. Serve: Enjoy warm with an extra drizzle of olive oil.
Nutrition

This very simple vegetable gratin is one of those unexpectedly wonderful dishes; full of crunchy breadcrumbs, melted vegan cheese, and warming fennel. Pre-boiling the fennel makes it super tender and brings out its sweet licorice undertones. Try it, you'll be pleasantly surprised.

How To MakeDiet Type: Plant-based

liked this

Freeze For 1-2 months

Best by 3-4 days


Shopping List
  • 4 fennel bulbs, quartered
  • 1 1/2 cups vegan mozzarella-style cheese (Note 1)
  • 66666667/100000000 cup finely ground breadcrumbs (store-bought or homemade)
  • 1/4 cup olive oil
  • 2 tablespoons nutritional yeast (optional, for a cheesier taste)
  • salt and pepper, to taste

Instructions
  1. Step 1: Place the quartered fennel in a large pot filled with water and 1 tablespoon of salt. Bring the water to a boil over medium-high heat. Cook the fennel in the boiling water until fork tender, about 15 minutes. Drain and set aside.
  2. Step 2: Preheat the oven to 350°F. Lightly grease or line an oven-proof casserole pan with parchment paper.
  3. Step 3: Cut the cheese into 1 inch to 2 inch chunks (or use a shredded variety). To assemble the gratin, first stir together the breadcrumbs and optional nutritional yeast. Then, sprinkle half of the breadcrumb mixture evenly over the bottom of the pan. Spread the boiled fennel evenly on top of the crumbs. Add the cheese chunks, spreading them out to cover the fennel. Sprinkle the remaining breadcrumbs on top and drizzle the olive oil over everything.
  4. Step 4: Bake for 15 to 20 minutes, or until the 'cheese' melts. If the cheese is browning too quickly, cover the casserole with aluminum foil.
  5. Serve: Enjoy warm with an extra drizzle of olive oil.

Recipe Notes

Note 1: I recommend using a nut-based vegan cheese product, as the solely starch-based varieties do not melt well here. If you'd prefer to use a homemade nut-based cheese that's ready in minutes, check out this recipe.

Nutrition

This very simple vegetable gratin is one of those unexpectedly wonderful dishes; full of crunchy breadcrumbs, nut-based cheese, and warming fennel. Pre-boiling the fennel makes it super tender and brings out its sweet licorice undertones. Try it, you'll be pleasantly surprised.

How To MakeDiet Type: Paleo

liked this

Freeze For 1-2 months

Best by 3-4 days


Shopping List
    Gratin
  • 4 fennel bulbs, quartered
  • 1/2 cup cashew cheese sauce (store-bought or homemade, Note 1)
  • 66666667/100000000 cup grain-free breadcrumbs (store-bought or homemade)
  • 1/4 cup olive oil
  • salt and pepper, to taste

Instructions
  1. Step 1: Place the quartered fennel in a large pot filled with water and 1 tablespoon of salt. Bring the water to a boil over medium-high heat. Cook the fennel in the boiling water until fork tender, about 15 minutes. Drain and set aside.
  2. Step 2: Preheat the oven to 350°F. Lightly grease or line an oven-proof casserole pan with parchment paper.
  3. Step 3: To assemble the gratin, first stir together the breadcrumbs and optional nutritional yeast. Then, sprinkle half of the breadcrumb mixture evenly over the bottom of the pan. Spread the boiled fennel evenly on top of the crumbs. Pour the cheese sauce over the fennel (or crumble the soft cheese, if not using a sauce). Sprinkle the remaining breadcrumbs on top and drizzle the olive oil over everything.
  4. Step 4: Bake for 15 to 20 minutes, or until the 'cheese' is golden brown. If the cheese is browning too quickly, cover the casserole with aluminum foil.
  5. Serve: Enjoy warm with an extra drizzle of olive oil.

Recipe Notes

Note 1: This gratin is also delicious using a soft nut-based cheese, rather than a sauce. I like to use a Cashew Cheese or this Feta-Style Cheese. For this option, simply crumble the 'cheese' over the fennel and proceed with the recipe. You could also blend your favorite soft nut-based cheese with some water to reach a more sauce-like consistency.

Nutrition

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Cheesy Fennel Gratin

PT40M 4 fennel bulbs, quartered (fronds and stalks removed) 1 1/2 cups cheese (hard mozzarella or provolone) 66666667/100000000 cup finely ground breadcrumbs (store-bought or homemade) 1/4 cup olive oil salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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