Boistfort Valley Farm
Community Supported Recipe Box

Fennel & Parmesan Gratin

Wedges of fennel, baked until meltingly tender, are topped with cheese for a truly delicious dish that's great with roasted chicken.


  • 2 medium bulbs fennel, washed and trimmed
  • 1/2 cup homemade or low-salt canned chicken stock
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1/3 cup freshly grated Parmesan, preferably Parmigiano-Reggiano


serves: 4
dish: side
season: summer, fall

Heat the oven to 400°F. Cut each fennel bulb in half through its core; cut the halves into 2 or 3 wedges each. Snuggle the wedges, cut side up, in a baking dish (9x9 inches or the equivalent works well). Pour the stock into the dish. Drizzle the oil over the wedges and season them with salt and pepper. Cover the pan with foil and bake for 30 min. Uncover and sprinkle the wedges with the Parmesan. Continue baking uncovered until the fennel is tender and the cheese is browned, another 30 to 45 min.

Recipe by Micol Negrin, Cooking Fennel to Bring Out Its Sweet Side