Variations

This dish may be used as a vegetable or an appetizer or served with rice or boiled noodles. Smoked sausages are often added to it as a luncheon dish, or it may be served with eggs prepared in a variety of ways. The portion size indicated is rather large because this dish is often served as part of a main course. For a side dish portion, you may want to reduce the portion size to 21/2-3 oz (75-100 g).

Gratin of Fennel

Portions: 12 Portion size: 31/! oz (100 g)

U.S.

Metric

Ingredients

412 lb

2 kg

Fennel bulbs

12 oz

360 g

Onion (optional)

3 oz

90 g

Butter

1 tsp, or to taste

5 mL, or to taste

Salt

i4 tsp, or to taste

1 mL, or to taste

White pepper

8 fl oz

250 mL

Water, chicken stock,

or vegetable stock

Procedure

1. Trim the stems and the root ends of the fennel bulbs.

2. Cut lengthwise—that is, from stem end to root end—into quarters. If the bulbs are large, cut each quarter into 2 wedges.

3. Cut the onion into thin slices.

4. Heat the butter in a sauté pan over moderate heat.

5. Add the fennel and onion. Sauté for 2-3 minutes, turning the fennel to coat it with the butter.

6. Sprinkle with the salt and white pepper. Add the liquid.

7. Cover tightly. Cook over very low heat or in an oven heated to 325°F (165°C) until the fennel is tender, about 20 minutes. Check once or twice during cooking to make sure the liquid hasn't all evaporated. Add a little more liquid if necessary to keep the vegetables moist.

8. When the fennel is tender, the liquid should be nearly all evaporated. If it is not, set the pan over moderate heat, uncovered, to cook off the liquid.

4 oz 125 g Parmesan cheese, grated

Per serving:

Calories, 140; Protein, 6 g; Fat, 9 g (53% cal.); Cholesterol, 20 mg; Carbohydrates, 12 g; Fiber, 5 g; Sodium, 490 mg.

9. Transfer the fennel to individual-portion gratin dishes or to one or more larger gratin dishes.

10. Distribute the grated cheese over the top of the fennel.

11. Place under a broiler or salamander or in a hot oven until the top is browned.

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